The black beans add zing and the oyster sauce adds a silkiness to the texture of this dish. You can also add some freshly chopped red or wild green chillies to really lift the intensity of the sauce and make it a classic black bean and chilli.
Mix together the black beans, garlic, ginger, sugar, soy sauce and oyster sauce in a bowl.
Heat a wok until just smoking. Add the vegetable oil and, when hot, stir-fry the scallops for 30 seconds, then add the spring onions, continuing to stir-fry until the scallops are just cooked through. Remove from the wok.
Reheat the wok and stir-fry the black bean mixture until fragrant. Add the stock and bring to the boil, then return the scallops and spring onions to the wok and toss together.
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