tHe bAnK

brOdy sTyle scALLops

A nice recipe from another famous New Yorker, Jane E. Brody, who, like Grimaldi's resides in Brooklyn.

Sauce:

3 tbsp. dry sherry
2 1/2 tbsp. tomato sauce
4 tsp. oyster sauce
4 tsp. soy sauce
2 1/2 tsp. sesame oil
1/2 tsp. sugar
1/4 tsp. ground pepper

optional, in my opinion:

1 tbsp. cornstarch
1 1/2 tbsp. cold water

Stir- fry:

2 tbsp. peanut or canola oil (I used olive oil)
1 pound bay scallops
3 large garlic cloves, peeled and minced
2 tsp. minced or grated gingerroot
1 large red pepper (i used an orange one)
1 large zucchini
(I had a 1/2 cup of uncooked eggplant leftover in the fridge and used it, as well. Turned out nicely.)
4 scallions

1) Prepare the sauce by combining the sherry, tomato sauce, oyster sauce, soy sauce, sesame oil, sugar, pepper in a small bowl. Set bowl aside.

2) If you would like to use the cornstarch to thicken the sauce place it in another small bowl with water, stir and set aside.

3) Heat your wok or large frying pan over high heat. Add the scallops and stir-fry them until they become opaque. Remove them with a slotted spoon onto a dish and set aside. Do not discard the oil in the pan, you will continue to use it.

4) Add the minced garlic and ginger to the oil. Allow them to simmer in the oil for about 10-20 seconds. Now, add the red pepper, zucchini and scallions. Stir-fry until they are cooked to your liking.

5) Stir the reserved sauce and pour it into the wok or pan along the sides. Return the scallops to the pan. Stir in the cornstarch one teaspoon at a time. Stir-fry so as to reheat the scallops and serve.

6) I added a little lime zest for garnish, you could also use some chopped fresh scallions.

Recipe taken (and annotated) from p. 162 in Jane Brody's "Good Food Gourmet: Recipes and Menus for Delicious and Healthful Eating" (1990)

Oyster Mushrooms

Handpicked and ready to be sautéed in olive oil, garlic and parsely.

aloHa RosE

flower: rare aloha rose