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© 2018 Ching He Huang. All rights reserved.

Chinese Five Spice Scallops With Oyster Mushrooms

Serves : 4 Preparation 5 mins Cooking 7 mins Total 12

Nutrition facts: 115.00 calories 1.60g protein 2.30g carbs 0.70g sugars 9.00g fat 1.70g 0.70g fibre 271.00mg sodium

For the stir-fry: 2 tablespoon Groundnut oil 2 cloves, crushed, peeled and finely chopped Garlic 1 inch piece of fresh root, peeled and grated Ginger 1 small bunch, finely sliced Chives 6 large (with coral/roe on), halved Scallop 150g grey Oyster mushrooms 1 teaspoon Chinese five-spice powder 1 tablespoon Low sodium light soy sauce 1 tablespoon Chinkiang black rice vinegar 1 tablespoon Toasted sesame oil few dashes Chilli oil A great recipe idea using Chinese five spice.

Chinese Five Spice Scallops With Oyster Mushrooms

Serves : 4
Preparation time 5 Minutes
Cooking time 7 Minutes

per serving

Cals

115.00

Protein (g)

1.60

Carbs (g)

2.30

Sugars (g)

0.70

Fat (g)

9.00

Sat Fat (g)

1.70

Fibre (g)

0.70

Sodium (mg)

271.00

seafood

Source from

Ching He Huang Web Site

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About the recipe

A great recipe idea using Chinese five spice.

For the stir-fry

Groundnut oil - 2 tablespoon
Garlic - 2 cloves, crushed, peeled and finely chopped
Ginger - 1 inch piece of fresh root, peeled and grated
Chives - 1 small bunch, finely sliced
Scallop - 6 large (with coral/roe on), halved
Oyster mushrooms - 150g grey
Chinese five-spice powder - 1 teaspoon
Low sodium light soy sauce - 1 tablespoon
Chinkiang black rice vinegar - 1 tablespoon
Toasted sesame oil - 1 tablespoon
Chilli oil - few dashes

Steps

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.

share this recipe

For the stir-fry

Groundnut oil - 2 tablespoon
Garlic - 2 cloves, crushed, peeled and finely chopped
Ginger - 1 inch piece of fresh root, peeled and grated
Chives - 1 small bunch, finely sliced
Scallop - 6 large (with coral/roe on), halved
Oyster mushrooms - 150g grey
Chinese five-spice powder - 1 teaspoon
Low sodium light soy sauce - 1 tablespoon
Chinkiang black rice vinegar - 1 tablespoon
Toasted sesame oil - 1 tablespoon
Chilli oil - few dashes