Smoky Hot Scallops with Bamboo Shoots and Spring Onions
I love scallops cooked quickly in the wok. The seasonings of soy, vinegar and brown sugar caramelise and impart a delicious smoky, sweet flavour as the edges of the scallops sear in the hot wok. A super-healthy, quick stir-fry.
|2 tbsp||vegetable oil|
|A pinch||of sea salt|
|1 tbsp||freshly grated root ginger|
|2||small dried chillies|
|8||scallops, cleaned and corals removed (optional)|
|75g (3oz)||shredded cooked bamboo shoots, sliced on the diagonal into 0.5cm (¼in) strips|
|2||small spring onions, sliced on the diagonal into 0.5cm (¼in) strips|
|A pinch||of brown sugar|
|1 tbsp||light soy sauce|
|1 tbsp||Chinese black rice vinegar (or balsamic vinegar)|
|A dash||of toasted sesame oil|
|1 tsp||cornflour, blended with 1 tbsp cold water|
|Bamboo leaves, soaked and washed|
You will need a wok.
Heat a wok over high heat, then add 1 tablespoon of the vegetable oil. Add the salt, ginger and chillies and toss for few seconds.
Add the scallops and toss in the wok for 1 minute, then spoon out. Add another tablespoon of vegetable oil to the wok and reheat. Add the bamboo shoots and spring onions and cook for another minute. Return the scallop mixture to the wok, then stir in the sugar and season with the soy sauce, vinegar, sesame oil and blended cornflour. Toss well. Line plates with bamboo leaves, then divide the mixture between the plates and serve immediately, with jasmine rice.