Scallop and prawn stir-fry with black bean sauce
1 bunch(es), Chinese broccoli, chopped
1 bunch(es), cut into thirds
1 tbs, (4cm piece) cut into matchsticks
2 clove(s), crushed
Fresh red chilli
1 whole, thinly sliced
300 g, peeled, tails intact
300 g, roe removed
350 g, Asian variety, thickly sliced
Black bean sauce
300 ml, (1x300g jar), gluten free variety
2 individual, thinly sliced
- Boil, steam or microwave gai lan and broccolini until just tender. Drain.
- Meanwhile, heat a wok over high heat. Add oil and heat for 30 seconds. Stir-fry ginger, garlic and half the chilli for 1 minute or until fragrant. Add prawns and scallops and stir-fry for 2 minutes or until almost cooked through. Add mushrooms and stir-fry for 2 minutes or until mushrooms are tender.
- Add gai lan, broccolini, black bean sauce and snow peas. Stir-fry for 1 minute or until heated through. Serve sprinkled with shallots and remaining chilli. Serve.