Paleo Dinner: Yu Choi, King Oyster Mushroom and Scallop Stirfry
Its about time I threw a simple dinner recipe your way! While we do this experimenting with different types of “Dairy Free Milk” series, I still need to eat dinner. So, I still need to cook…. ; )
This recipe takes about 20 minutes to make, and its perfectly simple and delicious. Have you ever heard of Yu Choi ? Its a chinese vegetable that is similar to broccoli rabe but much sweeter and less fibrous in texture. Now what about King Oyster Mushrooms? Ever heard of those? They’re my absolute favorite mushroom. Thick stems, and slice them like coins and saute them- they’ll taste really sweet and have an almost scallop-like consistency (an option for our vegan friends!).
Now, before I continue with the recipe, for those who cannot have any soy product at all, in place of wheat free tamari or regular soy sauce, I suggest you try out Coconut Aminos. Its a soysauce like seasoning that’s made from fermented coconut- it tastes pretty similar to soy sauce, but it is milder in flavour.
Ok! On to Dinner!
Yu Choi, King Oyster Mushroom and Scallop Stirfry
- 1 bunch of Yu Choi : rinsed, hard ends trimmed, and cut in 1-2 inch pieces
- 1 garlic clove, smashed and chopped (allium free: use 1 inch piece of chopped fresh ginger)
- 1 package of King Oyster mushrooms (about 5-6), washed and sliced in rounds
- 1 1/2 lbs of scallops- fresh or frozen (if frozen, thaw in cold water)
- 6 tbsp olive oil
- 1/4 cup water
- 1 tsp paprika
- 1/4 tsp chili powder
- 1/8 tsp salt
- 2-3 tsp soy sauce ( soy free: 3tsp coconut aminos )
- 2 tsp rice vinegar
- 1 tsp toasted sesame oil (sesame free: stick with olive oil)
- salt to taste
- Heat your wok up to high. Add in 2 tbsp olive oil and swirl around. Its ready if you drop a piece of vegetable in and it sizzles.
- Add all the Yu Choi and 1 clove of garlic. Toss on high heat until wilted. Add in the 1/4 cup water, and cover. Let steam for 2-3 minutes or until the yu choi is tender.
- Remove Yu Choi and place on a dish to the side- drizzle over the soy or tamari or coconut aminos plus 1 tsp rice vinegar and the sesame oil.
- Drizzle 2 more tbsp olive oil in wok and let it heat up on high heat. Add in the oyster mushrooms. Flip them over when they’ve got a good sear/golden on the bottom. Sprinkle a little salt on top. Cook until they start ‘sweating’, and then place on top of the greens.
- Toss the scallops in the paprika, chili powder and a touch of salt. Add the last two tbsp of olive oil to the hot wok. Add in the scallops at high heat. Turn them over only when they have a good sear on the bottom- and turn them over only once if you can. The idea is to get both sides well seard and have their centres tender.
- Finally, return all the ingredients to the wok and toss together to mix. Serve!
NOTE: If you would like some grain free noodles to go with this, I like using mung bean noodles (“glass noodles”) . Although they are made from starch of a legume (beans), I find I can tolerate them really well as opposed to a rice noodle. Enjoy your dinner! :)