2-4 Servings
Ingredients
2 tbsp Light soy sauce
1 tsp Black vinegar
1 tsp Caster sugar
½ tsp Sesame oil
1 Garlic clove, finely grated
1 tbsp Grapeseed oil
300g Far West whole scallops
150g Choy sum, cleaned and chopped
150g Snow peas, cleaned and trimmed
50g Ginger, julienned
2 tbsp Shaoxing cooking wine
Salt, to season
Scallop and Asian Greens Stir-fry
To make the base of the stir fry, combine soy sauce, black vinegar, caster sugar, sesame oil and garlic in a small bowl and set aside. Pat scallops dry with a paper towel and heat grapeseed oil in a hot pan until very hot. Add scallops to the pan, in batches if necessary, and sear for 30 seconds on one side, season with salt, then turn over and sear the other side for 30 seconds so they are nicely caramelised. Remove from the pan and rest on kitchen paper.
Heat grapeseed oil in a hot wok, then working quickly, add choy sum, snow peas and ginger and stir-fry for 30 seconds. Add the shaoxing cooking wine cook for 10 seconds. Add the scallops to the wok, add soy sauce mixture and stir-fry for 30 seconds. Serve immediately.