Scallops in black bean sauce with mushrooms
- February 2007
- Serves 2
- 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.
- 8.7g (1.9g saturated)
- 24.7g (3.8g sugars)
- 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)
- Soak the black beans in the Shaoxing wine for 10 minutes, to soften. Crush together and set aside.
- 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.
- 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.
- Add the chillies and season with light soy sauce. Stir in the blended cornflour, cook for 30 seconds, then sprinkle over the spring onions.
- 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.
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