Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat; season scallops with salt and pepper to taste. Add scallops to pan in a single layer; cook, turning halfway through, until ...

PITTSBURGH (KDKA) -- Rania Harris, of Rania's Catering, is back in the Pittsburgh Today Live kitchen with a recipe so good, you can't tell that it's also good for you! In a small bowl, whisk the ...

Sprinkle the vinegar and sesame oil over the scallops and let them marinate 30 minutes. In a wok, heat the vegetable oil. Cook the garlic, ginger and pepperflakes about 30 seconds or until aromatic.

Thaw shrimp and scallops. Set aside. In a bowl, combine wine (or 1 cup water), cornstarch, Worcestershire sauce, bouillon and 1/8 teaspoon pepper. Set aside. In a wok or skillet, stir-fry vegetables ...

Although eggplant is native to the Middle East, it has been a main ingredient of Asian cooking for generations. This recipe of eggplant sauteed in Asian spices becomes the perfect base for this ...

Bring 1 1/2 cups water to a boil in a 2 1/2 quart pot. Reduce to simmer, season with salt, add rice, stir and cover. Cook until the water is absorbed, 10 minutes. Remove from the heat. Fluff with a ...

For stir-fry: 1 zucchini, cut in ¼ inch thick slices 1 yellow squash, cut in half-inch slices ½ each red and green bell pepper, julienned 12 shitake mushrooms, caps only 1 carrot, julienned 1 small ...

One morning, in the process of making my grocery list, I peered into the fridge to see what was what, veggiewise. Spying a couple of carrots, a half-bunch of green onions, an untouched box of ...

-- Have cooked rice ready when you need it: Take home leftovers when you're dining at an Asian restaurant and freeze them. -- Tiny bay scallops are cheaper and could substitute for the sea scallops.