Stir-Fried Scallops with Mangetout

Name: Stir-Fried Scallops with Mangetout
Yield: Serves 4
Cuisine: China
Ingredients: 2 teaspoons sesame oil; 2 tablespoons water; 2 tablespoons Shaoxing rice wine or dry sherry; 225 g (8 oz) mangetout, trimmed; 1 teaspoon sugar; 450 g (1 lb) scallops, including the corals; 3 tablespoons finely shredded spring onions; ½ teaspoon freshly ground white pepper; 1 tablespoon finely chopped fresh root ginger; 2 tablespoons groundnut oil; 2 teaspoons light soy sauce; ½ teaspoon salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

The delicate scallop is a perfect seafood to prepare in the wok. It requires little cooking to bring out its naturally sweet taste, and the hot wok heats it flawlessly; just enough to cook it without overcooking.

Here I have combined scallops with mangetout, a delectable and toothsome vegetable that complements the scallop’s sweetness.

An easy dish to make, this can easily be a wonderful first course to any meal or a special treat as a main course with rice and another veget