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Eggplant, Scallop, and Broccolini Stir-Fry
http://www.finecooking.com/recipes/eggplant-scallop-broccolini-sti...
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Ingredients
categorized
original
1 8-oz. bottle clam juice
2 Tbs. lower-sodium soy sauce
1 Tbs. Asian sesame oil
1 Tbs. red wine vinegar
1 Tbs. cornstarch
1 tsp. granulated sugar
1 tsp. Asian red chile sauce (such as sambal oelek or Sriracha)
Freshly ground black pepper
3-1/2 Tbs. vegetable oil; more as needed
1 lb. long, slender Asian eggplants, trimmed and sliced 3/4 inch thick on the diagonal
1 to 1-1/4 lb. all-natural dry-packed sea scallops, side muscles removed
Kosher salt
4 scallions, thinly sliced
2 Tbs. minced fresh ginger
2 tsp. minced garlic
1 large bunch (about 1/2 lb.) Broccolini, cut into bite-size pieces
Ingredients
categorized
original
Produce
Broccolini
(
1
large bunch
)
Garlic
(
2
tsp.
)
Ginger, fresh
(
2
Tbs.
)
Scallions
(
4
)
Seafood
Clam, juice
(
1
8-oz. bottle
)
Sea scallops, all-natural dry packed
(
1
lb.
)
Condiments
Lower-sodium soy sauce
(
2
Tbs.
)
Red chile sauce, Asian
(
1
tsp.
)
Red wine vinegar
(
1
Tbs.
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Cornstarch
(
1
Tbs.
)
Granulated sugar
(
1
tsp.
)
Kosher salt
(
1
)
Sesame oil, Asian
(
1
Tbs.
)
Vegetable oil
(
3 1/2
Tbs.
)
Other
1 lb. long, slender Asian eggplants, trimmed and sliced 3/4 inch thick on the diagonal
Preparation
Read recipe preparation on
finecooking.com
Fine Cooking
www.finecooking.com
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Social Stats
47.9
Rating
1-100
7
Tweets
87
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Views
104
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Recipe Stats
Published July 7, 2011 (1 year ago).
8 people saved this recipe.
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