Seared Scallops with Sauteed Napa Cabbage and Shitake Mushrooms | Recipes| Lee Kum Kee Home Canada
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Keywords
- Lee Kum Kee
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Cooking tools:
- Chef's knife
- Cutting board
- Nonstick skillet
- Stove
- Measuring spoon
- Whisk
- Mixing bowl
- Plate
- Paper towel
Ingredients
- 450 g scallops (large)
- 680 g cabbage (napa) slice crosswise into 1/2" thick pieces
- 6 Tbsp. water
- 3 Tbsp. vegetable oil
- 220 g shitake mushrooms (stemmed and cut into 0.5 cm thick slices)
- 2 tsp. cornstarch
- 4 slices ginger (0.5 cm thick)
- 4 Tbsp. Kee Kum Kee Panda Brand Oyster Flavoured Sauce
- 1 pinch pepper
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