This very simple stir-fry uses ingredients easily found in any market throughout the world. You could also substitute the scallops with squid, prawns or pork. It’s important to make sure your wok is very hot before starting so you don’t overcook the scallops or allow them stew.
- 1 tbsp peeled garlic cloves
- pinch of salt
- 1 bunch young Chinese broccoli, cut into bite-size pieces
- 2 tbsp vegetable oil
- 12 cleaned scallops, with roe on, halved widthways
- 2 tbsp oyster sauce
- pinch of white sugar
- pinch of white pepper
- steamed jasmine rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Pound the garlic and salt in a mortar and pestle into a coarse paste.
Cook the Chinese broccoli in boiling water for 2-3 minutes or just until tender. Remove and set aside and reserve a little of the blanching water.
Heat the wok over high heat. Add the oil then the garlic paste and stir fry for 30 seconds or until fragrant. Add the scallops and cook for another 30 seconds, then add the broccoli and a little of the blanching water to moisten and toss just until heated through. Add the oyster sauce, sugar and pepper and toss to combine. Serve immediately with steamed rice.