STIR-FRIED SCALLOPS WITH VEGETABLES

Serves 4.

Preparation & cooking time: 25–30 mins.

Fresh scallops without their shells are quite inexpensive. But remember that the delicate flavour and texture will be lost if you overcook them.

6–8 fresh scallops

¼ egg white

2 teaspoons thick cornflour paste

about 300ml (½ pint) seasoned oil

1 spring onion, cut into short sections

3–4 small bits of fresh ginger root

50g (2oz) Chinese leaves, cut into small pieces

25g (1oz) carrot, thinly sliced

25g (1oz) mange-tout, topped and tailed

50g (2oz) baby corn cobs, halved

50g (2oz) straw mushrooms, halved

1 teaspoon salt

½ teaspoon soft brown sugar

1 tablespoon light soy sauce

2 teaspoons Chinese rice wine

pinch of MSG (optional)

a few drops of sesame oil

Cut each scallop into 3–4 slices, and mix with the egg white and cornflour paste. Heat the oil in a preheated wok. Blanch the prawns for about 1 minute, then remove with a strainer and drain.

Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onion and ginger to flavour the oil for a few seconds, then stir-fry allthe vegetables for 1–2 minutes. Now add the salt and sugar, continue stirring for 30 seconds, then add the scallops, followed by the soy sauce and wine; blend well for about 30 seconds. Finally add the MSG (if using) and the sesame oil, stir for a few more seconds, and serve hot.

hancheng

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