Garlic2 cloves, crushed, peeled and finely chopped
Ginger1 inch piece of fresh root, peeled and grated
Chives1 small bunch, finely sliced
Scallop6 large (with coral/roe on), halved
Oyster mushrooms150g grey
Chinese five-spice powder1 teaspoon
Low sodium light soy sauce1 tablespoon
Chinkiang black rice vinegar1 tablespoon
Toasted sesame oil1 tablespoon
Chilli oilfew dashes
Prepare all the ingredients.
Heat a wok over high heat, add the groundnut oil and give the oil a swirl in
the wok to distribute the oil. Then add in the garlic and ginger and give that a
quick stir cooking for a few seconds. Then follow with the scallop halves and
toss through in the wok cooking for less than a minute flipping them over gently.
Season the scallops with the Chinese five-spice powder and toss through and
then add the oyster mushrooms cook tossing for less than 1 minute. Follow this
with 2 tablespoons of Shaosing rice wine or dry sherry.
Then season the scallops with low sodium light soy sauce, chinkiang black rice
vinegar, toasted sesame oil and chilli oil and give it one final stir. Finally garnish
with the chives. Serve with rice and other vegetable dishes.