Hwang Jin-sun's Stir-fried Scallops with Chives
A super-fast Chinese dish that captures the fragrant, tender seasonal chives and chewy scallops, stir-fried in hot oil for just 3 minutes with a smoky wok flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- The white stem part of chives is thicker and has a sharp bite, so cook it alone first to mellow its pungency and achieve balance.
- Scallops become rubbery if overcooked. Use the Chinese 'oil-blanching' technique—briefly cooking in hot oil—to keep them tender.
- Once the chives are in the pan, do not hesitate; stir-fry over maximum heat in a short time to prevent water release and maintain a crisp texture and vibrant green color.
Recommended for
- For those who want to whip up a luxurious Chinese main dish in under 3 minutes—super fast and easy.
- For those who want to experience the perfect scallop: moist, tender, and never rubbery.
- For those who want a light appetizer or side dish with fragrant spring-summer chives and mild scallops in perfect harmony.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Yeo Kyung-rae's Chives with Abalone and Fried Flower Bread
- Okjubu's Squid and Potato Stir-Fry
- Aha Bujang's Stir-fried Potatoes
- Yeo Kyung-rae's Chinese-Style Stir-Fried Potatoes
- Seonkyoung Longest's Spam Potato Stir-fry
- Kim Dae-seok's Stir-Fried Egg and Potato
- Raymon Kim's Chinese-Style Pork Dumpling Stir-Fry
- Sung Si-kyung's Bacon Potato Stir-fry
- Yeo Kyung-ok's Potato Stir-fry
- Lee Yeon-bok's Hangjeongsal Buchu Bokkeum
