Stir-fried scallops with Asian greens
24 individual, (312g) roe removed
125 ml, (1/2 cup)
Sweet chilli sauce
2 tbs, light
2 piece(s), 2 bunches, (gai lan), cut into 5cm lengths
200 g, trimmed
Canned bamboo shoots, rinsed and drained
¼ cup(s), sliced
2 individual, thinly sliced
Cooked white rice
2 cup(s), (jasmine)
- Heat a wok over medium-high heat. Add oil and heat for 5 seconds. Stir-fry scallops, in batches, for 2–3 minutes or until lightly browned. Transfer to a plate.
- Add hoisin, sweet chilli and soy sauces and gai lan to wok and stir-fry for 2 minutes. Add snow peas, bamboo shoots and shallots and stir-fry for 2 minutes or until vegetables are tender. Return scallops to wok and stir-fry for 1 minute or until heated through.
- Divide rice among plates and top with stir-fry. Serve sprinkled with fried shallots.