Scallops with Winter Vegetable Stir Fry recipe
ingredients
1 tbsp soy sauce
3 tbsps vegetable oil
1/2 inch (1 cm) piece root ginger, peeled and grated
10 scallops, sliced in half widthways
3 carrots, peeled and cut into matchsticks
8 oz (225 g) Savoy cabbage
4 spring onions, trimmed, cut into strips
3 tbsps vegetable oil
1/2 inch (1 cm) piece root ginger, peeled and grated
10 scallops, sliced in half widthways
3 carrots, peeled and cut into matchsticks
8 oz (225 g) Savoy cabbage
4 spring onions, trimmed, cut into strips
method
1. Mix together the soy sauce, 1 tbsp of the oil and the root ginger, add the scallops and leave to marinate for 1 hour.
2. Heat rest of oil in a wok or frying pan, until almost smoking.
3. Add the carrots and stir fry over a high heat for 1 minute.
4. Add the scallops with marinade and cook for a further 2 minutes.
5. Then add cabbage and onions and fry for a minute. Serve immediately with boiled rice.
2. Heat rest of oil in a wok or frying pan, until almost smoking.
3. Add the carrots and stir fry over a high heat for 1 minute.
4. Add the scallops with marinade and cook for a further 2 minutes.
5. Then add cabbage and onions and fry for a minute. Serve immediately with boiled rice.
serving amount
serves 4
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