Stir-fried Scallops with Mange-tout

Name: Stir-fried Scallops with Mange-tout
Yield: Serves 6
Cuisine: China
Ingredients: 10 ml (2 tsp) Shaoxing wine or medium dry sherry; 8 large scallops, about 350 g (12 oz); 60 ml (4 tbsp) peanut or vegetable oil; 225 g (8 oz) mange-tout, topped and tailed, rinsed; oyster sauce; chilli sauce; 5 ml (1 tsp) cornflour; 15 ml (1 tbsp) egg white, lightly beaten; 4–6 thin slices ginger, peeled; salt; 3–4 spring onions, trimmed and cut into 5 cm (2 in) sections, white and green parts separated

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Food of China

By Yan-Kit So

Published 1992

About

When scallops are fresh, they have the subtlest xian (fresh) and tian (sweet) flavours which require only a little bit of salt to bring them out, but not a whole lot of other condiments. For this light stir-fry, therefore, make sure to use fresh scallops. It makes a very tempting small hot dish with which to stimulate the palate.

Ingredients

8 large scallops, about 350 g (12 oz)
salt
5<

Asia
China
Starter
Pescatarian

Method

Wash the scallops, remove and discard the hard muscle on the side. Separate the corals from the white scallops, leaving the corals whole. Pat dry. Place each scallop on its side and, depending on the size, slice into 2–3 pieces. Pat dry again and put both the corals and the scallop pieces into a bowl.
Add 2.5