Scallops in black bean sauce with mushrooms

Scallops in black bean sauce with mushrooms
  • Serves icon Serves 2
  • Time icon Ready in 25 minutes

Ching-He Huang’s easy stir-fry recipe is made extra special by adding scallops and enoki mushrooms to the mix of tenderstem broccoli, garlic, ginger and oyster sauce.

Nutrition: per serving

Calories
342kcals
Fat
8.7g (1.9g saturated)
Protein
38.2g
Carbohydrates
24.7g (3.8g sugars)
Salt
2.2g
Calories
342kcals
Fat
8.7g (1.9g saturated)
Protein
38.2g
Carbohydrates
24.7g (3.8g sugars)
Salt
2.2g

Ingredients

  • 2 tbsp dried black beans
  • 4 tbsp Shaoxing rice wine
  • 200g kai lan (available in Sainsbury’s and oriental stores) or tenderstem broccoli
  • 1 tbsp groundnut oil
  • 1 garlic clove, finely chopped
  • 3cm piece fresh ginger, grated
  • 12 large scallops
  • 2 tsp oyster sauce
  • 100ml freshly brewed green tea, hot
  • 2 medium red chillies, deseeded and chopped
  • Dash of light soy sauce
  • 1 tbsp cornflour, blended with 2 tbsp cold water
  • 2 spring onions, diagonally sliced
  • 100g enoki mushrooms (from larger supermarkets)

Method

  1. Soak the black beans in the Shaoxing wine for 10 minutes, to soften. Crush together and set aside.
  2. Bring a little water to the boil in a wok or saucepan – make sure a steamer will fit in the wok without the base being submerged in the water. Put the kai lan in the steamer, cover and steam for 3-4 minutes. Remove the steamer from the wok and set aside, covered, to keep warm.
  3. Dry the wok and heat over a high heat. When hot, add the oil. Add the garlic, ginger and black beans and stir-fry for 30 seconds.Then add the scallops and stir-fry for 30-45 seconds. Add the oyster sauce and tea and stir-fry for 11/2-2 minutes.
  4. Add the chillies and season with light soy sauce. Stir in the blended cornflour, cook for 30 seconds, then sprinkle over the spring onions.
  5. To serve, arrange the kai lan on plates, top with the scallops, then the mushrooms. Pour over plenty of the sauce. If having as a main course, serve with steamed jasmine rice.

Recipe By

Ching-He Huang

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Scallop recipes

Pan-fried scallops with runner beans

The secret to making this sophisticated scallop dish is using the freshest seasonal ingredients. Runner...

Save recipe icon Save recipe icon Save recipe

January seasonal recipes

Griddled scallops with oriental dressing

A speedy dish of scallops with an oriental dressing by The Cookery School at Little...

Save recipe icon Save recipe icon Save recipe

Scallop recipes

Wok-fried fragrant scallops

Ching-He Huang created this dish for a traditional Chinese New Year menu. It’s an elegant...

Save recipe icon Save recipe icon Save recipe

Stir-fry recipes

Stir-fried beef in black bean sauce

Serve up this speedy beef stir-fry in just 20 minutes! It’s high in protein, bursting...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine