Stir-Fried Sea Scallops with Black Bean Sauce

Name: Stir-Fried Sea Scallops with Black Bean Sauce
Cuisine: China
Ingredients: 3 tablespoons fresh chicken stock; 3 spring onions (scallions), cut into 2 cm (¾ inch) lengths; 3 spring onions (scallions), cut into 2 cm (¾ inch) lengths; 6 slices of peeled ginger; 2 cloves garlic, crushed; 2 tablespoons fermented black beans; 10 large sea scallops; 2 tablespoons vegetable oil; 2 tablespoons oyster sauce; 2 teaspoons light soy sauce; 2 teaspoons sugar

Preparation info

Difficulty
Easy

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

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.

Ingredients

10 large sea scallops
2 tablespoons fermented black beans
2 cloves

Asia
China
Main course

Method

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