Easiest Way to Prepare Perfect Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce

Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce. Heat the butter and garlic in a frying pan. When fragrant, stir-fry the harder, white stem portions of the Chinese cabbage. When it's lightly cooked, add the Chinese cabbage leaves and the scallops.

Steamed Scallops with Soy Sauce and Garlic Oil - Rasa … Steamed Scallops with Soy Sauce and Garlic Oil Heat oil in a large skillet or wok over medium-high heat. A delicious braised bok choy recipe with soy sauce and garlic, an easy Chinese-style dish that highlights the cabbage's delicate flavor. I made it for the first time a couple of months ago. You can have Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce

1. It's 1/8 of Chinese cabbage.
2. You need 10 of plus Scallops (regular or baby scallops).
3. Prepare 10 grams of Butter.
4. Prepare 1 tsp of Grated garlic.
5. It's 1 tbsp of Sake.
6. It's 1 of heaping tablespoon plus Soy sauce.

Sometimes steamed fish can taste bland and boring, as this cooking method is quite tricky to incorporate good flavours with a very delicate ingredient. It may not look like much. But this simple steamed cabbage, seasoned with butter and garlic, is a delicacy. And you'll only need a few simple ingredients to make it!

Steamed Chinese Cabbage and Scallops with Garlic Butter Soy Sauce step by step

1. Chop the Chinese cabbage into bite-sized pieces. Heat the butter and garlic in a frying pan. When fragrant, stir-fry the harder, white stem portions of the Chinese cabbage..
2. When it's lightly cooked, add the Chinese cabbage leaves and the scallops. Add the sake and soy sauce. Mix lightly, and cover the pan to steam over low to medium heat..
3. Dish it up, and it's done..
4. "Ryūshōmama" made this dish with katakuriko to thicken the sauce..

The exact measurements are included in the recipe card below. Here's an overview of what you'll need: Fresh cabbage: I use green cabbage in this recipe. Egg Rolls are made with ground pork, cabbage, carrots, onions, and celery. Egg rolls are made with Wonton skins which are thicker than spring roll skins. Heat up a skillet and add the butter.