CookGo
recipe image

Chinese Cream Stew with Bok Choy and Scallops

Cost $12, save $8

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Seafood

    • 🦪 4 scallops

  • Vegetables

    • 200g bok choy
    • 50g shimeji mushrooms
    • 3 slices ginger

  • Dairy

    • 🥛 200cc milk

  • Oils

    • 1 tbsp salad oil
    • 1 tsp sesame oil

  • Seasonings

    • đź’§ 100cc water
    • 🧂 1/3 tsp salt
    • 1/2 tsp chicken stock powder
    • Pinch of black pepper

  • Scallop Seasoning

    • Pinch of salt and pepper
    • 1 tbsp flour

  • Thickening Agent

    • 1 tbsp cornstarch
    • đź’§ 1 tbsp water

STEPS

1

Cut bok choy into 4cm pieces, halve the root vertically, and cut into quarters. Trim and separate shimeji mushrooms. Slice ginger thinly.

2

Halve scallops horizontally, season with salt and pepper, and coat with flour.

3

Heat salad oil in a pot over medium heat, sear scallops until golden on both sides, then remove. Wipe the pot clean, add water, bok choy, shimeji mushrooms, ginger, and seasonings. Bring to a boil, cover, and simmer for 2–3 minutes until vegetables soften.

4

Add scallops and milk, heat gently, then stir in cornstarch slurry to thicken. Drizzle sesame oil before serving.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 20g
    Protein
  • 15g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

You can substitute bok choy with broccoli or other leafy greens.Serve with steamed rice for a complete meal.Adjust seasoning to taste, especially salt and pepper.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.