Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)

Jalapeño XO Sauce with Scallops and Black Rice (Thomas Lim)

3.5 4 avaliações

Preparação 10min

Total 14h 10min

4 portions

Ingredientes

Jalapeño XO Sauce

dried scallops
3 oz
dried shrimp
3 oz
shaoxing rice wine
11 oz
garlic cloves peeled
6 oz
jalapeño chilies de-stemmed, sliced (2 in.)
6 oz
Fresno chilies de-stemmed, sliced (2 in.)
6 oz
canola oil
18 oz
soy sauce
3 oz
salt
1 tsp
sugar
1 pinch

Black Rice and Scallops

black rice
4 oz
water
32 oz
fresh ginger sliced
½ oz
fresh lemongrass in pieces (2 in.)
1 stalk
baby bok choy cut in half
9
fresh shiitake mushrooms in pieces
2 oz
fresh sea scallops, large (U10)
12
salt to taste
ground black pepper to taste
oil
1 tbsp
unsalted butter
4 tbsp
green onions sliced on the bias, to serve

Dificuldade

médio

Nutrição por 1 portion

Proteína 21 g

Energia 2000 kJ / 478 kcal

Gordura 30 g

Fibra 3 g

Hidratos de carbono 32 g

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Também apresentado em

Cook Like a Chef 12 Receitas
Estados Unidos

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