Black-Bean Scallops and Zucchini

Posted on January 13th, 2012  |  Filed under Episode 216 « Sara's Weeknight Meals Season 2

black_bean_scallops_zucchiniServes 4
Ingredients
2 tablespoons grapeseed or canola oil
2 tablespoons minced fermented black beans
1 tablespoon minced garlic
1 bunch scallions, thinly sliced, white and green parts separated
Kosher salt and freshly ground black pepper
1 pound medium (U-20) scallops, muscles removed, halved
2 cups 1/4-inch sliced zucchini
2 tablespoons unsalted butter

Directions
1. Heat a wok over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the black beans, garlic and scallion whites. Season with salt and pepper and sauté until softened, about 1 minute. Add the scallops and zucchini and sauté until the scallops are just cooked through, 5 to 6 minutes.

2. Add the butter and adjust the seasoning, if necessary. Add the scallion greens and stir to combine.

3. Transfer the stir-fry to four individual serving plates and serve with the rice on the side.

©2010 Ming Tsai – Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

House Steamed Rice (50/50 Brown & White Rice)
Ingredients
1 1/2 cups of brown rice
1 1/2 cups of white rice

Directions
1. Rinse brown rice and let soak in fresh cold water to cover for about 1 hour.

2. In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear.

3. Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger.

4. Cover and boil over high heat for 10 minutes.

5. Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve.

©2010 Ming Tsai – Taken from Simply Ming One-Pot Meals used with permission from Kyle Books

Cook’s Notes
Ming’s recommended drink for this dish: Yanjing Beer from China

From Simply Ming One-Pot Meals:
“Fermented Black Beans
A staple of the Chinese pantry, this pungent ingredient is made from soybeans that are partially decomposed, dried, and usually salted. Sold most often in plastic bags, the beans last indefinitely if stored airtight in a cool, lightless place. The beans should be rinsed before using to remove excess salt.”



Leave a Comment