| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 125 |
g |
China Bay scallops, 4oz |
| 1 |
t |
Five-spice powder |
| 1/2 |
t |
Salt |
| 1 1/2 |
T |
Groundnut oil |
| 2 |
|
Cloves garlic, coarsely |
|
|
chopped |
| 2 |
T |
Fresh root ginger, peeled |
|
|
and coarsely |
|
|
chopped |
| 1 1/2 |
T |
Chinese rice wine or dry |
|
|
sherry |
| 2 |
t |
Light soy sauce |
| 2 |
t |
Sesame seed oil |
| 1 |
|
125 gram pac baby leaf |
|
|
selection |
INSTRUCTIONS
Dust the scallops with the five spice and salt. Heat the groundnut oil
in a wok or large frying pan, add the scallops and cook for 2-3
minutes. Remove and put to one side. Add the garlic, ginger, rice
wine, soy sauce and sesame seed oil. Return the scallops to the pan
along with the baby leaf and cook for a further 30 seconds to 1 minute
until leaves are wilted. Serve immediately. Converted by MC_Buster.
NOTES : A Chinese style stir-fry dish. Converted by MM_Buster v2.0l.
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