bits and pieces

I’ve been trying to get back to cooking again, after having taken a several-month break from it. I made a batch of Yaki Udon last week — which turned out fine — but for this week, I decided to make something new. I pulled out a few recipes I’d intended to try some time ago, and picked up all the ingredients yesterday.

Tonight I went with a recipe for scallop and snow pea stir-fry, straight from Sunset Magazine. The noodles mentioned were left open to a few options, and after debating between chow mein and udon noodles, I went with the former, since it was a new ingredient for me. Also, I halved the ingredients, since I didn’t need to feed 4 people.

I think I slightly overcooked the scallops, and I sort of got tired of so many snow peas, but the noodles were really nice. I could definitely use them as a base with some other ingredients, like chicken or tofu and some other veggies. So, I wouldn’t repeat this recipe as is, but it was easy enough and part of it was good.

Scallop and Snow Pea Stir-fry
Serves 4

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 pound large sea scallops, halved crosswise
• 8 ounces snow peas
• 1/2 cup reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons chopped green onions
• About 6 oz. thin dried Asian egg or wheat noodles, cooked as package directs

Preparation

1. In a large wok or nonstick frying pan, heat oil over medium-high heat.
2. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
3. Add scallops and stir to coat with garlic mixture, then cook 1 minute.
4. Mix in snow peas and cook 1 minute.
5. Stir in broth and soy sauce and cook just until simmering.
6. Sprinkle with green onions and mix with noodles.