Stir-Fried Spicy Black Beans Scallops Recipe |
Ingredients: |
300 g scallops, roe removed ⅓ cup vegetable oil 1 tablespoon fermented black beans 2 garlic cloves, crushed ¼ onion, sliced 3 scallions, cut into 6cm lengths 2 long red chilies, seeds removed, sliced 10 fresh baby corn, halved lengthways ¼ cup chicken stock 2 tablespoons light soy sauce 2 tablespoons Chinese cooking wine 1 teaspoon castor sugar 2 tablespoons coriander (cilantro) leaves 2 tablespoons scallions, sliced on the diagonal |
Method: Slice the small, hard white muscle off the side of each scallop and pull off any membrane. Rinse scallops, the pat dry. Heat the oil in a hot wok. Add the scallops and stir-fry over high heat for 1-2 minutes, or until nearly cooked. Remove scallops using a slotted spoon and set aside. Add black beans, garlic, onion, scallion and chili to the wok and stir-fry for about 1 minute. Return scallops to wok along with baby corn, and stir-fry for a further minute. Add stock, soy sauce, wine and sugar, and simmer for a further 2 minutes. Serve garnished with coriander leaves and sliced scallions. |
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