Scallops Sichuan - Style
Serves 4
Ingredients
Method
20 ml Groundnut Oil
½ in Ginger (Fresh Finely Grated)
2 Onions (Spring Onions Finely Sliced)
250 g Scallops (With Corals)
15 ml Sherry (Dry)
2 tsp Soy Sauce (Light)
2 tsp Chilli Bean Sauce
2 tsp Tomato Puree
1 tsp Sugar (Granulated)
1 tsp Sesame Oil
Heat the oil in the wok until very hot and stir fry the ginger and spring onions.
Add the scallops and stir fry for 30 seconds and then add the sherry, soy sauce, chilli bean sauce, tomato puree and sugar.
Stir fry for a further few minutes until the scallops are cooked and coated in the sauce. Add the sesame oil and mix through.
Serve onto a warm serving platter immediately.