Seafood Cabbage Casserole
We pair the mildly sweet flavors of napa cabbage and snow peas with shrimp and scallops.
Keywords
- Fish & Seafood
- Vegetables
- Casseroles
- Main Courses
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Saucepan
- Slotted spoon
- Spoon
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
Ingredients
- 3 1/2 tablespoons soy sauce
- 3 tablespoons rice wine
- 2 tablespoons minced scallions
- 2 tablespoons minced fresh ginger
- 1 1/2 tablespoons black Chinese vinegar or Worcestershire sauce
- 1 teaspoon sesame oil
- 1/2 pound medium shrimp, peeled and butterflied
- 1/2 pound scallops, sliced horizontally in half
- 1 quart chicken stock
- 2 inch piece fresh ginger, sliced thin
- 10 Chinese black mushrooms, softened in hot water, stems removed and caps cut into quarters
- 1/2 cup rice wine or sake
- Table salt
- 1 tablespoon vegetable oil or peanut oil
- 8 medium cloves garlic, smashed and skins removed
- 1 large head napa cabbage or celery cabbage, about 2 1/2 pounds, halved lengthwise and cored, leaves cut into 2-inch squares
- 1/2 pound snow peas, ends snapped and strings removed
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