Scallops in Chili Black Bean Sauce on Gai Lan with Enoki Mushrooms

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There’s nothing quite like homemade black bean sauce. I think fermented, salted black beans should be sold in all supermarkets. These pungent beans have been cooked in salt so you need to rinse them in cold water to remove the excess salt. For extra flavor, put some in a jar and pour in enough shaosing rice wine to cover the beans – this way they keep in your condiments cupboard for months. To use, spoon straight from the jar – beans and wine. Together they make a tasty pair.

Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients

  • 1 tablespoon peanut oil
  • 1 garlic clove, crushed and finely chopped
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons black beans, soaked in shaosing rice wine, crushed
  • 12 large scallops, coral removed if preferred
  • 2 teaspoons oyster sauce
  • ½ cup green tea
  • 2 medium red chilies, seeded and chopped dash of light soy sauce
  • tablespoons cornstarch blended with 2 tablespoons cold water
  • 2 spring onions, diagonally sliced
  • 7 oz gai lan (Chinese broccoli) or baby asparagus
  • oz enoki mushrooms

Method

  1. Fill a wok or pan with boiling water to a depth that will not immerse the base of the steamer. Place the gai lan in the steamer and steam for 3–4 minutes. Remove the steamer from the wok and set aside, covered, to keep warm.
  2. Heat a wok or pan over high heat and add the oil. Throw in the garlic, ginger and the black beans and stir fry for less than 1 minute. Add the scallops and stir fry for less than 1 minute. They will start to turn a more opaque white when cooked. Add the oyster sauce and green tea and stir fry for 1–2 minutes then throw in the chilies and season with the light soy sauce.
  3. When the scallops turn completely opaque, stir in the blended cornstarch then sprinkle in the spring onions.
  4. Arrange the steamed vegetables on a serving plate, top with the raw mushrooms, scallops, and pour plenty of the spicy sauce on top and serve. You can also serve this with Jasmine Rice.

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