| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury2, Sainsbury’s |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Sesame oil |
| 25 |
g |
Butter; (1oz) |
| 2 |
ts |
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 |
tb |
Light soy sauce |
| 1 |
ts |
Cornflour blended with 2 tablespoons cold |
|
|
; water |
INSTRUCTIONS
1. Heat the oil and butter in a large frying pan or wok.
2. Add the ginger, garlic, scallops, onions, pepper and mushrooms and cook
for 2-3 minutes, stirring occasionally.
3. 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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