• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 300g fresh scallops
  • 1 small carrot, cut into desired shapes
  • 250g cauliflower
  • 150g sweet snow peas, cleaned
  • 1 small red pepper, cut into slanting slices
  • 2cm knob young ginger, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tbsp oil
  • Sauce ingredients (combined):
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tsp light soy sauce
  • 1/4 tsp pepper
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1/3 tbsp fresh chicken stock
  • 1 tsp corn flour

Instructions

  1. Blanch cauliflower and carrot in boiling water for one to one and a half minutes, then drain. Heat oil in a wok until hot. Lightly brown garlic. Add in ginger and toss briefly.
  2. Put in red pepper, sweet snow peas, scallops and all the blanched vegetables. Toss briefly and stir-fry for 30 seconds to one minute.
  3. Add sauce ingredients and toss ingredients quickly until sauce thickens. Transfer to serving dish and serve hot.

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