| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury2 | 2 | Servings | |
INGREDIENTS
| 1 | T | Sesame oil |
| 25 | g | Butter, 1oz |
| 2 | t | Freshly grated ginger |
| 1 | Clove garlic, crushed | |
| 250 | g | Scallops, 8oz |
| 6 | Salad onions, diagonally | |
| sliced | ||
| 1/2 | Red pepper, de-seeded and | |
| diced | ||
| 75 | g | Button mushrooms, sliced |
| 3oz | ||
| Salt and freshly ground | ||
| black pepper | ||
| 2 | T | Light soy sauce |
| 1 | t | Cornflour blended with 2 |
| tablespoons cold | ||
| water |
INSTRUCTIONS
Heat the oil and butter in a large frying pan or wok. Add the ginger, garlic, scallops, onions, pepper and mushrooms and cook for 2-3 minutes, stirring occasionally. Add the seasoning, soy sauce and blended cornflour. Cook for a further 1-2 minutes, until the sauce is thickened and smooth. Converted by MC_Buster. NOTES : Delicious tender scallops with an authentic oriental flavour. Converted by MM_Buster v2.0l.
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