Wednesday, June 17, 2015

Wok Wednesdays | Taiwanese-Style Stir-Fried Scallops and Shrimp with Yellow Chives

WW wokking through Stir-Frying to the Sky's Edge
by Grace Young

Wow. Wow. Wow. On cloud nine...

Bowl 1: Ginger
Bowl 2: Scallops, shrimp, dry sherry, ginger, salt, pepper
Bowl 3: Ginger
Bowl 4: Ground bean sauce, sambal oelek
Bowl 5: Yellow chives
Bowl 6: Dry sherry
Bowl 7: Salt

I have never really cared for scallops. No - let me rephrase that. Before this recipe, I have not cared for scallops.

Once again, I am amazed that with so few ingredients, you come away with a dish that has such amazing flavor.

The seafood is marinated for half an hour in a simple mixture of dry sherry (or Japanese sake if you have it), ginger, salt, and pepper (white pepper is used in this dish, but I used black pepper by mistake).

The scallops and shrimp are stir-fried in a garlic infused oil (oil is heated in the wok along with some smashed garlic) just long enough for the seafood to obtain some color, then it is removed from the wok, and fresh oil and garlic are added and heated again, before returning the seafood back into the wok along with the bean sauce, chives, dry sherry (or Japanese sake), and some salt, and stir-fried just until the seafood is cooked through.

I had issues with some of my scallops breaking apart while stir-frying, as well as my friend Karen, of Karen's Kitchen Stories, and she mentioned this on the WW FB page; another member stated that she lets them sear on one side, then turns them over, and just kinda shakes the wok when they are done - great tip! Thanks Peng!

This recipe alone is worth the purchase of Grace's book, not to mention the rest of the recipes!

I can't stress it enough - GO GET THE BOOK ALREADY!!! Seriously. You'll be happy you did.

Yellow chives (aka golden chives, gau wong, albino chives), have a delicate garlic flavor, with a warm gentle "bite" to them. They are also a lot larger than your typical western chives.

photo credit: specialty produce

We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 178, of  Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.  

Wok Wednesdays is an online cooking group. If you would like information about joining us, click here, or visit us on Facebook. Would love for you to wok along with us!

golden chives, Gau wong and albino chives
golden chives, Gau wong and albino chives
golden chives, Gau wong and albino chiveshave a delicate garlic flavor, with a gentle "bite" that you get from garlic


  1. Your dish (and photo) looks like it's from an upscale Asian bistro. I can't wait to try this recipe soon.

    1. Awww.. thanks Lisette! Hope you enjoy it as much as we did!

  2. Cathy, I'm thrilled you love the recipe so much!!

    1. It was sooo good, Grace!! Thanks so much for the recipe!! :)

  3. That looks wonderful - and i have never seen albino chives! I will need to check my Asian market. I am a huge fan of scallops, so I am glad you changed your mind! :)

    1. Thanks, David. The albino chives are wonderful! A new favorite for me.

  4. This looks seriously delicious!


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