Scallops Stir-Fried with Glutinous Rice - Exclusive
Wok-tossed glutinous rice perfumed with soaked dried scallops and their liquor, loosened by splash after splash of water, then darkened with soy for a chewy, ocean-savory one-wok meal.
Instructions
- 1
Wash the scallops clean, then soak for about an hour. After rinsing the glutinous rice, soak it for about eight hours.
- 2
Preheat the pan, pour in the oil, add the soaked glutinous rice, and stir-fry over low heat for two minutes.
- 3
Add the scallops and the water from the soaked dried scallops into the pot, and continue to stir-fry over low heat.
- 4
After stir-frying to remove the moisture, add water along the edge of the pan in small amounts multiple times, and stir-fry for six minutes.
- 5
Add dark soy sauce and stir evenly, stir for about two minutes.
- 6
The dark soy sauce gives a very beautiful color.
- 7
Plate it. It is great for making glutinous rice rolls or shumai.
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Ingredients
Main Ingredients
- glutinous rice2 cup
- Scallopto taste
- Clear waterto taste
Seasonings
- dark soy sauceto taste