The flavours are spicy, but the taste of the shellfish still comes through. This makes a great Sunday lunch for two with some rice and a good glass of Riesling. You can add any vegetables you like, and even though the black beans make this similar to the last dish, the chilli paste, black vinegar and yellow bean soy sauce add another dimension.
Heat a wok until smoking. Add half the peanut oil and, when hot, stir-fry the scallops in batches until almost cooked through; remove and wipe the wok clean. Reheat the wok with another tablespoon of oil and stir-fry the snow peas until just tender, then remove from the wok. Reheat the last tablespoon of oil in the wok and stir-fry the ginger, garlic and hot bean paste until fragrant. Deglaze the wok with the shaoxing, then add the soy sauce, vinegar, sugar and stock and simmer for 2 minutes. Return the scallops and snow peas to the wok and toss together.
Spoon into a bowl, give it a good grind of white pepper and sprinkle with spring onions and coriander to serve.
© 2008 All rights reserved. Published by Murdoch Books.