Recipe Ingredient
- 300g fresh scallops
- 1 small carrot, cut into desired shapes
- 250g cauliflower
- 150g sweet snow peas, cleaned
- 1 small red pepper, cut into slanting slices
- 2cm knob young ginger, thinly sliced
- 2 cloves garlic, finely chopped
- 2 tbsp oil
- Sauce ingredients (combined):
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp light soy sauce
- 1/4 tsp pepper
- 1 tsp Shao Hsing Hua Tiau wine
- 1 tsp oyster sauce
- 1/2 tsp sesame oil
- 1/3 tbsp fresh chicken stock
- 1 tsp corn flour
Instructions
- Blanch cauliflower and carrot in boiling water for one to one and a half minutes, then drain. Heat oil in a wok until hot. Lightly brown garlic. Add in ginger and toss briefly.
- Put in red pepper, sweet snow peas, scallops and all the blanched vegetables. Toss briefly and stir-fry for 30 seconds to one minute.
- Add sauce ingredients and toss ingredients quickly until sauce thickens. Transfer to serving dish and serve hot.
