Cook Book Recipe

Ingredients

600g- large fresh, scallop without roe
2-tablespoons corn flour1/3 cup (80ml) peanut oil, plus 1-teaspoon extra3-spring onion, cut into 3 cm lengths
1-teaspoon finely chopped fresh ginger
2-cloves garlic, crushed
¼- cup (55g) dried black beans, lightly rinsed, roughly chopped
2-tablespoons Chinese rice wine
1-tablespoon rice wine vinegar
1-tablespoon soy sauce
1-tablespoonsoft brown sugar
½- teaspoon sesame oil

Procedure

1. Remove and discard any veins, membrane or hard muscle from the scallop. Toss the scallop in the corn flour to coat and shake off any excess
2. Heat a wok until very hot, add 1-teaspoon peanut oil and swirl to coat. Add the spring onion and stir-fry for 30 second, then remove from the wok
3. Add 1-tablespoon peanut oil to eh hot wok and swirl to coat. Add one third of the scallop and stir-fry for 1-2 minutes, or until golden and well sealed no liquid should be released. Remove and set aside. Repeat twice more to sealed to rest of the scallops
4. Add the remaining tablespoon peanut oil to the hot wok and swirl to coat. Add the ginger, garlic, black bean, rice wine, rice vinegar, soy sauce and brown sugar, and stir-fry for 1 minute, or until the sauce boils and thickens slightly
5. Return the scallop to te wok and stir-fry for 1 minute, or until heated through and the sauce has thickened again. Stir in the spring onion and sesame oil. Serve with boiled rice