Chinese-Style Simmered Scallops and Cellophane Noodles Recipe

Savor umami-soaked ingredients.

Cooking time

20min+

Calories

57kcal

Sodium

354mg

Nutrition facts are for one serving.
Time to rehydrate the dried shiitake mushroom is not included in the cooking time.

Ingredients(Servings: 2)

Directions

Boil the cellophane noodles in hot water for 1 minute, turn off the heat and leave for 5 minutes. Rinse in a colander full of cold water, drain then chop into easy-to-eat lengths.
Chop the bok choy into 3 pieces lengthwise, then slice the stem into 6 pieces. Rehydrate the dried shiitake mushroom in cold water, then julienne into thin pieces. Julienne both the bamboo shoot and carrot into 3 cm (1.2 in.) long sticks.
Separate the scallops from the canned juice.
Place the chicken stock, canned scallop juice, bok choy stems, shiitake mushroom, carrot and bamboo shoot into a pot. Cover with a lid and simmer for about 5 minutes.
Add the scallops (3), (1) and the bok choy leaves to (4), quickly bring to a boil then adjust the flavor with soy sauce, salt and pepper.

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.