Thursday, August 4, 2011

Scallop, Zucchini, and Mushroom Teppanyaki

I'm not going to even attempt to turn this into a real recipe because I didn't measure anything when I made it...nor do I plan to.  It was delicious, however, and I feel obligated to document what I did as best I can.

a well-seasoned wok and a high flame

Zucchini, sliced, 1 large one (mine was over a foot long)
Mushrooms, sliced, at least 8 oz
Large sea scallops, however many you like.  Be sure to dry them off with a paper towel; you want them to sear rather than steam when you cook them.
1 onion, sliced
Fresh ginger, grated (about the size of your thumb)
Fresh garlic, minced (same amount as the ginger)

Soy Sauce
Rice Wine Vinegar
Sesame oil
olive or canola or peanut oil

Heat a couple teaspoons of oil in a large wok over high heat and add onions.  Add 1/3 of the ginger and garlic and a dash or two or sesame oil.  Stir continuously until onions begin to caramelize.  Add zucchini.   Season with soy sauce, sake, and rice vinegar.  Cook for a couple minutes; remove from wok.  You don't want the zucchini to be overcooked...remove when it is a little underdone because it will continue to cook as it cools.  Reheat wok, add scant amount of olive oil and a little sesame oil.  Add 1/3 of garlic and ginger; saute very briefly; add mushrooms.   Cook stirring constantly until mushrooms have released some of their liquid and it has evaporated.  Remove mushrooms from wok and add to zucchini.  Add another teaspoon or so of oil and sesame oil; add remaining garlic and ginger.  DON"T BURN THE GARLIC.  Add scallops; saute for a couple minutes or until browned slightly on all sides but still underdone.  Add a teaspoon or two of sake and cook it off...follow with a dash or two of soy sauce and a little rice vinegar.  Remove from wok.  Adjust seasonings if necessary...but you should really be tasting as you cook and won't need to do this.

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