A elegant dish combining tender dried scallops with crisp green beans, stir-fried in a savory sauce. The natural sweetness of the scallops pairs beautifully with the fresh, slightly grassy flavor of the beans.
This classic Cantonese dish transforms simple ingredients into something special. Dried scallops (conpoy) are a treasured pantry item in Chinese cooking, imparting a deep umami punch that elevates the humble green bean.
Place dried scallops in a bowl and cover with warm water. Soak for at least 4 hours or overnight until softened. Drain and tear each scallop into thin strips. Trim ends off green beans and cut diagonally into 2-inch pieces for nice presentation.
Bring a pot of salted water to boil. Add green beans and cook for 2-3 minutes until they turn bright green and are just tender but still crisp. Immediately drain and plunge into ice water to stop cooking, then pat completely dry.
Heat oil in a wok over high heat until smoking. Add ginger and half the garlic, stir-frying for 30 seconds until fragrant. Add the soaked scallop strips and cook for 1 minute, letting them get lightly golden.
Add the green beans to the wok. Pour in Shaoxing wine around the edges, then add oyster sauce and chicken stock. Toss everything together for 2-3 minutes until beans are coated and heated through. Finish with sesame oil and remaining garlic. Season with salt if needed. Serve immediately.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
