Wednesday, June 30, 2010

Stir fried scallops with mixed vegetables

10 count scallops - sliced horizontally into halves
handful of sweet peas
handful of baby carrots
8 pieces of white mushrooms - sliced into halves
1/4 white onion - sliced
1 tsp minced garlic
1 tsp minced ginger
1 shallot - sliced
1 tbsp huatiao wine
1 tsp soy sauce
1 tbsp oyster sauce
salt and pepper to taste

  1. Marinate the scallops with a little salt and pepper.  Coat with some cornstarch and blanch for a while. Set aside.
  2. Heat up oil in a wok.  Stir fry the onion, shallot, ginger and garlic until fragrant.  Add in mushrooms, carrots and sweet peas.  Add in huatiao wine, soy sauce, oyster sauce, water and cook for a while more.
  3. Add in the scallops and cook for a few minutes.  Add some cornstarch to thicken the sauce.
  4. Dish up and ready to serve.