Braised scallops and snow peas
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Your guests will be demanding a copy of the recipe. It's so flavoursome you'll be called a liar if you tell them it only takes 30 minutes from scratch
Ingredients
Scallop(s)
600 g
Cornflour
1 tbs
Sunflower oil
1 tbs, or canola oil
Snow peas
100 g, trimmed
Baby corn
115 g, halved
Garlic
2 clove(s), thinly sliced
Fresh ginger
2 tsp, finely grated
Green shallot(s)
2 individual, thinly sliced
Chicken stock
¼ cup(s), (60ml)
Oyster sauce
2 tbs
Sweet-style white wine
2 tbs, (Shaoxing wine)
Soy sauce
2 tsp
Instructions
1
Place scallops in a medium bowl. Add cornflour and toss to coat.
2
Heat a wok over high heat. Add oil and heat for 30 seconds. Add snow peas and corn and stir-fry for 2–3 minutes or until softened. Add garlic, ginger and shallots and stir-fry for 1 minute. Transfer to a plate.
3
Reheat wok over high heat. Add stock, oyster sauce, wine and soy sauce and bring to the boil. Reduce heat and add scallops. Simmer for 2 minutes. Return vegetables to wok and stir-fry for 2 minutes or until heated through. Serve.
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