Dinner Saturday 9 December - Stir Fried Vegetables and Scallops

Stir Fried Vegetables and Scallops
200g scallops
2-3 tablespoons Shao Shing rice wine (or dry sherry)
2-3 chillis, to taste
2-3 cloves garlic, crushed
1 thumb of ginger peeled and shredded
1 carrot, cut into julienne
50g mange tout, cut into julienne
50g baby corn, cut into julienne

50g spring onions, cut into julienne
100g Chinese leaves, shredded
200g blanched bean sprouts

1 tablespoon soy sauce
3 tablespoons oyster sauce

Spray a non stick wok with oil and place over high heat. When hot, add the scallops and sear for 2 minutes on either side, until just cooked. Sprinkle with a tablespoon of Shao Shing during cooking to take any excess heat out of the wok.

Remove the scallops and set aside. Reheat the wok and stir fry the garlic, ginger and chillies for about 45 seconds, then add the harder vegetables (carrot, baby corn and mange tout) and stir fry for about 2 minutes. Then add the softer vegetables (spring onions, Chinese leaves and beansprouts) and stir fry for another two minutes, until everything is cooked. Sprinkle the pan with Shao Shing from time to time.

Just before serving, add the soy sauce and oyster sauce and mix well.

Turn onto a plate, garnish with the scallops and serve.

Nutrition Data
Calories (kcal) 355.6
Carbohydrate (g) 36.4
Protein (g) 46.9
Fat (g) 2.2
Fibre (g) 10.1