After a long summer and autumn, I am finally back in 'wokking' as winter comes. I have been busy settling down in Lincoln after moving from Nottingham and I am currently an employed pre-registration pharmacist! The weather has turned really cold lately. I was often freezing in the dispensary which really gets me thinking of what to cook for my dinner. Then I started to do imaginary cooking while dispensing. That's not very professional I know but eating keeps me going! Today I really wanted something warm for dinner. I always think that warm food is cooked by steaming (which is not entirely right). This dish is relatively simple to cook but it ended up being a big project for me as I had a fun time rolling the vermicelli from the pot.
It makes you think it is tasteless but it is not. You have to salute the garlic and ginger for doing a good job, not to forget a light touch of sweetness from the scallops sitting on top.
Ingredients (serve 2 but I gobbled everything)
Scallops (I used Alaska scallops)
Chopped garlics (I used 5 large cloves)
Chopped ginger
Vermicelli (You may use glass noodles)
Pak Choi
Seasonings
2 tablespoons of Chinese soy sauce
1 teaspoon of sesame oil (optional)
Pepper
1 tablespoon of Chinese wine (I omitted this because I don't have one. I must remember to get one.)
Method
1. Heat two tablespoons of oil on medium heat. Add chopped garlic and ginger. Stir until fragrant and when garlic turns light brown. Add 1 tablespoon of Chinese soy sauce and some pepper. Mix well and turn off the heat.
2. Cook vermicelli in a pot of boiling water (with a pinch of salt) for 3 minutes. Do not cook for too long to avoid vermicelli soften too much. Turn off the heat. Roll the vermicelli into a small lump just like how you roll your spaghetti with a fork. If you wish to save time you may lay the vermicelli freely on a steaming dish.
3. Place the scallops on the bed of vermicelli. Top each scallop with some fried garlic and ginger. Drizzle the extra oil and 1 tablespoon of Chinese wine on the vermicelli. Set up a boiling steamer and steam for 6 minutes. Do not steam for too long to avoid losing the perfect tenderness of the scallops.
4. While steaming the scallops, cook Pak Choi in a pot of boiling water with a pinch of salt (which gives them a perfect green colour) until they just turn green. Arrange the Pak Choi on the steaming dish.
4. Mix one tablespoon of Chinese soy sauce, one teaspoon of sesame oil, some pepper and one tablespoon of water. Drizzle on top of the scallops, vermicelli and Pak Choi. Add some pepper to taste. Serve warm.
So simple. Keep warm and hello December! =)
