Scallop and Baby Bok Choy in Golden Sauce
Tender baby bok choy leaves swimming in a rich, velvety sauce studded with pulled dried scallops. This elegant yet simple dish delivers deep umami flavor with minimal effort—perfect for weeknight dinners that feel special.
Story
The secret here is patience with the bok choy—let them soften gradually in the pan, and don't rush the sauce. A good quality yellow wine makes all the difference.
Ingredients
dried scallops (干贝)
8-10 pieces
yellow rice wine (huangjiu)
4 tablespoons
baby bok choy
2 heads, leaves separated
vegetable oil
3 tablespoons
low-sodium chicken broth
1 cup
cornstarch
1 tablespoon
water
3 tablespoons
Instructions
1
Prep the scallops
Place dried scallops in a bowl and cover with yellow wine. Let them soak for 10 minutes until softened. Remove and pull each scallop into thin, threadlike strips. Reserve the soaking liquid.
2
Cook the bok choy
Heat oil in a wide pan over medium heat. Add bok choy leaves and cook, stirring frequently, until they wilt and become tender about 5 minutes. Transfer to a plate and set aside.
3
Build the sauce
In the same pan, add a splash of fresh oil if needed. Toss the scallop strips for 30 seconds until fragrant. Pour in the reserved wine soaking liquid and the chicken broth. Bring to a gentle boil.
4
Combine and thicken
Return the bok choy to the pan and let it soak up the flavorful liquid. Mix cornstarch with water until smooth, then drizzle into the sauce while stirring. Cook just until the sauce coats the back of a spoon. Serve immediately over steamed rice.
