Chinese Leaves and Mooli with Scallops recipe
information
A speedy stir-fry made using Chinese cabbage, mooli and scallops. Both the Chinese cabbage and mooli have a pleasant crunchy "bite". You need to work quickly, so have everything prepared before you start cooking.
ingredients
10 prepared scallops
75 ml (5 tbsp) vegetable oil
3 garlic cloves, finely chopped
1 cm (1/2 in) fresh root ginger, finely sliced
4 - 5 spring onions, cut lengthways into 2.5 cm (1 in) pieces
30 ml (2 tbsp) Chinese rice wine or dry sherry
1/2 mooli, cut into 1 cm (1/2 in) slices
1 Chinese cabbage, chopped lengthways into thin strips
60 ml (4 tbsp) water
75 ml (5 tbsp) vegetable oil
3 garlic cloves, finely chopped
1 cm (1/2 in) fresh root ginger, finely sliced
4 - 5 spring onions, cut lengthways into 2.5 cm (1 in) pieces
30 ml (2 tbsp) Chinese rice wine or dry sherry
1/2 mooli, cut into 1 cm (1/2 in) slices
1 Chinese cabbage, chopped lengthways into thin strips
60 ml (4 tbsp) water
For the marinade
5 ml (1 tsp) cornflour
1 egg white, lightly beaten
pinch of white pepper
1 egg white, lightly beaten
pinch of white pepper
For the sauce
5 ml (1 tsp) cornflour
60 ml (4 tbsp) water
45 ml (3 tbsp) oyster sauce
60 ml (4 tbsp) water
45 ml (3 tbsp) oyster sauce
method
1. Rinse the scallops and separate the 1 corals from the white meat. Cut each scallop into two pieces and slice the corals. Place them on two separate dishes. For the marinade, blend together the cornflour, egg white and white pepper. Pour half over the scallops and the rest over the corals. Set aside for 10 minutes.
2. To make the sauce, blend the cornflour with the water and the oyster sauce and set aside.
3. Heat about 30 ml (2 tbsp) of the oil in a preheated wok, add half the garlic and let it sizzle, then add half the ginger and half the spring onions. Stir-fry for about 30 seconds, then stir in the scallops (not the corals) . Stir-fry for 1/2 - 1 minute until the scallops start to become opaque. Reduce the heat and add 15 ml (1 tbsp) of the rice wine or dry sherry. Cook briefly and then spoon the scallops and the cooking liquid into a bowl and set aside.
4. Heat another 30 ml (2 tbsp) of the I oil in the wok, add the remaining garlic, ginger and spring onions and stir-fry for 1 minute. Add the corals and the remaining rice wine or dry sherry, stir-fry briefly and transfer to a dish.
5. Heat the remaining oil and add the mooli. Stir-fry for about 30 seconds, then stir in the cabbage. Stir-fry for about 30 seconds and add the oyster sauce mixture and the water. Allow the cabbage to simmer briefly. Stir in the scallops and corals, together with all their liquid, and cook briefly to heat through.
2. To make the sauce, blend the cornflour with the water and the oyster sauce and set aside.
3. Heat about 30 ml (2 tbsp) of the oil in a preheated wok, add half the garlic and let it sizzle, then add half the ginger and half the spring onions. Stir-fry for about 30 seconds, then stir in the scallops (not the corals) . Stir-fry for 1/2 - 1 minute until the scallops start to become opaque. Reduce the heat and add 15 ml (1 tbsp) of the rice wine or dry sherry. Cook briefly and then spoon the scallops and the cooking liquid into a bowl and set aside.
4. Heat another 30 ml (2 tbsp) of the I oil in the wok, add the remaining garlic, ginger and spring onions and stir-fry for 1 minute. Add the corals and the remaining rice wine or dry sherry, stir-fry briefly and transfer to a dish.
5. Heat the remaining oil and add the mooli. Stir-fry for about 30 seconds, then stir in the cabbage. Stir-fry for about 30 seconds and add the oyster sauce mixture and the water. Allow the cabbage to simmer briefly. Stir in the scallops and corals, together with all their liquid, and cook briefly to heat through.
serving amount
serve 4
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