【Scallop and Snow Pea Stir-fry】
Tender and succulent scallops in savory sauce, what a treat for you and your family.
Prepare time: 15 minutes
Cook time: 15 minutes
Stand time: 3 hours
Serves: 4 servings
1) 1 package of frozen scallops (680 g), 1/3 tsp salt, 1/8 tsp ground white pepper;
2) ¼ cup sweet potato starch (or tapioca starch);
3) 5 dried Chinese mushrooms, 6 g dried black fungus;
4) 100 g snow pea;
5) 3 tbsp olive oil, 1 tbsp freshly chopped green onion, 1 tsp sliced ginger, 2 tsp minced garlic;
6) 1 tbsp oyster sauce, 1 tbsp Yummy House soy sauce, 1/4 tsp salt, 1/3 tsp sugar, ½ cup water;
7) 1 tsp sesame oil.
1: Place the scallops in the fridge to thaw overnight. Rinse the scallops under cold water then pat dry with paper towel. Mix well with the rest of ingredients of Ingredient 1) (Picture 1). Coat scallops with a thin layer of sweet potato starch (Picture 2). You can buy sweet potato starch from local Asian markets (Picture 3).
2: Soak both dried Chinese mushrooms and black fungus in warm water for 3 hours, then rinse under water. Cut Chinese mushrooms into slices. Tear black fungus into small pieces.
3: Rinse the snow peas, and cut off the tips of the ends. Remove the strings.
4: Heat 2.5 tbsp oil in a non-stick sauté pan over medium-high heat. Add the scallops and fry for 3 minutes on each side, until golden-brown on both sides and just cooked through (Picture 4). Transfer cooked scallops to a plate, and set aside.
5: Heat 0.5 tbsp oil in the same non-stick sauté pan, and sauté the chopped green onion, minced garlic and sliced ginger of Ingredient 5) for one minute (Picture 5). Add sliced mushrooms and black fungus. Stir fry for 1 minute, then add all the ingredients of Ingredient 6). Cook until the sauce thickens (Picture 6).
6: Toss in the the snow peas and continue to cook for a minute (Picture 7). Then put back the cooked scallops (Picture 8). Gently stir and cook for another minute. Stir in 1 tsp sesame oil, then transfer to a serving plate.