Napa Cabbage – 1 pound
Dried Scallops (Conpoy) – 5 ounces
Garlic – 2 whole cloves
Sesame Oil – 2 tablespoons
Potato flour – 1 tablespoon mixed with 2 tablespoons of water
Chicken Stock – 1 cup
Water – 1 cup
Salt – to taste
Napa Cabbage and Dried Scallops – Throughout China’s history cuisine plays a central part in merging empires, cultures and populations together. In China, there is a familiar image of families celebrating together around tables filled with elaborate culinary feasts. In the Asian countries of China, Korea and Japan, Napa Cabbage is a popular ingredient used in soups, hot pots, stir-fried cuisine and fermented cold dishes, such as Kimchi. Napa cabbage, a leafy vegetable with white and green leaves, has a mild flavor that makes it a versatile addition to many dishes. Dried Scallop (Conpoy) represents another naturally flavorful ingredient popular in Asian cuisine. The strong seafood flavor of dried scallops is preserved by cooking fresh scallops and then drying them. These seafood preservation techniques date back to ancient times and continue to define present day Asian, and specifically Chinese cuisine. Dried Scallops and other quality food products from Hong Kong and Japan can be found in the Asian markets throughout the USA. These combined ingredients: mild flavored napa cabbage, sea scented scallops and flavorful chicken stock create a wonderful dish.
Step 1 – Cover scallops with water in a heatproof bowl. Place the bowl into a steamer and steam for an hour. Separate steamed scallops into smaller pieces and reserve with the remaining water.
Step 2 – Slice napa cabbage into long pieces and mince the garlic. Add water to the wok and gently boil napa cabbage for a few minutes.
Step 3 – Add the chicken stock, minced garlic, sesame oil and scallops with its liquid to the wok and saute together for a few minutes.
Step 4 – Flavor with salt, thicken with starch and water, and serve.
Step 5 – Enjoy the simple flavors of the garden and the sea!