🥒🦪 Stir-fried scallops with celery・Smooth and sweet Hong Kong style stir-fry

Editor's Preface

Stir-fried scallops with celery is a common healthy dish served at Hong Kong restaurants. Its hallmark is its simple ingredients—the crisp celery and tender scallops—and its quick stir-fry over high heat, resulting in a light, sweet, and oil-free dish that's neither greasy nor overly salty. We've tried cooking it many times and compiled our expert experience to break down every detail for you. We guarantee you'll stir-fry your scallops without losing any water or ruining your shoes, and we've even included some kitchen secrets!

Ingredients preparation

• 8-10 frozen scallops (fresh is best, frozen scallops should be thawed naturally to absorb the moisture)

• 1 bunch celery (about 400g, cut into thick strips)

• Half a carrot (sliced)

• 3 slices of ginger

• 2-3 cloves of garlic (sliced)

• 2 green onions (segmented)

• Chicken broth/water 80ml

• 1 teaspoon cornstarch (make into cornstarch water)

• 2 tablespoons oil

• Salt, sugar, and Shaoxing wine in appropriate amounts

• (Optional) A little XO sauce and fish sauce to enhance the flavor and add depth

Detailed cooking process

🦪 1. Belt pre-treatment

• It is best to thaw frozen scallops slowly in the refrigerator and then pat dry with kitchen paper.

• Marinate with salt and Shaoxing wine for 1-2 minutes (to remove the fishy smell and make the scallops more crispy and fresh).

• Large scallops can be cut in half horizontally to make them easier to cook evenly when stir-frying.

🥒 2. Blanch the celery

• Blanch celery and carrots in boiling water with salt and sugar for 40 seconds until crispy and green. Rinse with cold water to keep them fresh.

🍳 3. Stir-fry until fragrant

• Heat the pan, add oil, and sauté ginger and garlic slices.

• Add scallops and stir-fry quickly over high heat (they should float to the surface within 30 seconds, don’t over-fry), stir-fry until 80% cooked, then remove and set aside.

🍲 4. Stir-fry until tasty

• Add a small amount of oil to the original wok, add celery and carrots and stir-fry quickly, then add chopped green onions and mix well.

• Pour in chicken broth/water, add salt and sugar, and turn to high heat.

• Return scallops to the wok and quickly stir-fry until combined.

➕ 5. Thicken the sauce

• Pour a small amount of cornstarch water to make a thin starch, stir well and then turn off the heat (if you stir too long, the belt will become wet and turn into a shoe).

• You can add a little XO sauce/fish pandanus to make the taste more Hong Kong style.

🥄 6. Serve on a plate

• Quickly serve on a plate, sprinkle with chopped green onions or a little pepper to enhance the flavor.

Editor's Tips

• Frozen scallops must be drained thoroughly, otherwise they will release water and lose their texture when fried.

• Blanching celery in advance can keep it green and crispy.

• The scallops only need to be cooked to 80% doneness before being put back into the wok for a few stirs to coat them with the sauce.

• If you like strong flavors, add XO sauce or fish sauce to create a high-end restaurant taste.

• Use kitchen paper to dry any water droplets on the scallops or celery, as this will help with stir-frying.

Eating experience 😋

The scallops are smooth and sweet, and the celery is green and crisp. Every bite is salty, fragrant and refreshing, with very little greasiness. It is delicious and healthy and can be stir-fried in just minutes!

summary

Stir-fried scallops with celery is a huge hit at banquets or just for a simple home-cooked meal. Knowing how to use the heat and the starch is key to success. Make this quick stir-fry tonight for a healthy and low-fat dish! 🥒🦪🍲