© 2017 Ching He Huang. All rights reserved.

Chinese Five Spice Scallops With Oyster Mushrooms

  1. Serves : 4
  2. Preparation time 5 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

main courses

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.
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