I love my wok! Stir-fried noodles with scallops

I bought a wok in Hong Kong last spring. I could have bought a similar one here in San Francisco’s Chinatown but it wouldn’t have the same memories attached to it as this one. I walked in the pouring rain for blocks until finding a way to communicate through smiles via cab to a local restaurant supply house. When you buy the wok it is a bright shiny stainless steel. As you can see from the photo below my wok is getting more seasoned from every use until it becomes completely black. The key is to never wash it but to scrub it with a bamboo brush under hot water immediately after each use. Get the wok really hot with peanut oil. In goes chunks of scallops seasoned with salt and pepper. I keep them moving and jumping until crispy and golden but still tender; about two minutes. Out with the scallops and in with the chopped green onion and very small pieces of chopped broccoli (small pieces allow quick cooking and still keeps the veggies bright green). After about a minute I add the cooked “chow mien” style Chinese noodles (Any thin Asian style wheat noodle. Cook in boiling water for a couple minutes until tender but firm and cool under cold running water.

Drain well and set aside to cool and dry completely). Add a touch more peanut oil and flatten the noodles out in a thin layer covering the bottom and sides of the wok. Let them sit for a good two minutes until they become slightly golden on the bottom. Add in a mixture of 3 Tb soy sauce, 3 Tb oyster sauce, and 1/3 C chicken stock and if desired a splash of hot chile sauce. Add the scallops back in and stir and toss with tongs until noodles are evenly coated in sauce. Plate and serve. Garnish with a sprinkle of chopped cilantro if you like. You can also add some chopped garlic and ginger to the oil when you sear the scallops if you want to take it up a notch. I love how the eating experience changes because the food came out of the wok and we ate it with chopsticks. The scallops are tender and sweet but with a great seared wok flavor. It is like the food picks up a little bit of the flavor of every dish that has come out of the wok. The noodles are tender but with a toasted wok flavor of peanut oil and a touch crisp. The oyster sauce/soy combo cloaks everything in a thin layer of sweetness, the perfect amount of salt and a deep flavor of the sea. A touch of heat keeps it light and bright. Enjoy!

Eat well, Enjoy life, Be happy!