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For the stir-fry:
2 tablespoon Groundnut oil2 cloves, crushed, peeled and finely chopped Garlic1 inch piece of fresh root, peeled and grated Ginger1 small bunch, finely sliced Chives6 large (with coral/roe on), halved Scallop150g grey Oyster mushrooms1 teaspoon Chinese five-spice powder1 tablespoon Low sodium light soy sauce1 tablespoon Chinkiang black rice vinegar1 tablespoon Toasted sesame oilfew dashes Chilli oilA great recipe idea using Chinese five spice.
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.