Ingredients
The following ingredients have 4 Servings
- 2 tbsp light soy sauce
- 1 tsp malt vinegar
- 1 tsp brown sugar
- ½ tsp sesame oil
- 1 tbsp peanut oil
- 24 scallops, removed from their shells (about 240g scallop meat)
- 120g snowpeas, topped and tailed
- 3 spring onions, cut into 7cm lengths
- 4 ginger slices
- 2 tbsp shao hsing wine or dry sherry
Instruction
- <p><b>1. </b>Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside.</p> <p><b>2.</b> Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add scallops to the wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and rest on kitchen paper.</p> <p><b>3.</b> Add snowpeas, spring onions and ginger to wok and stir-fry for 30 seconds. Add wine or sherry and cook for 10 seconds.</p> <p><b>4. </b>Return scallops to wok, add soy sauce mixture and stir-fry for 30 seconds. Serve immediately.</p> <p>If you like this recipe, try Kylie Kwong's <a href="http://www.goodfood.com.au/recipes/stirfried-asparagus-with-garlic-recipe-20171003-gyt6cp" target="_blank">stir-fried asparagus with garlic</a>.</p>
