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Scallops in Black Bean Sauce

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Serves: 4
2 tbsp vegetable or peanut oil
1 tsp finely chopped garlic
1 tsp finely chopped fresh ginger
1 tbsp fermented black beans, rinsed and lightly mashed
400g / 14 oz scallops
1/2 tsp light soy sauce
1 tsp Shaoxing rice wine
1 tsp sugar
3-4 red Thai chillies, finely chopped
1-2 tsp chicken stock
1 tbsp finely chopped spring onions

In a preheated wok or deep saucepan, heat the oil. Add the garlic and stir, then add the ginger and stir-fry together for about 1 minute, or until fragrant.

Mix in the black beans, then toss in the scallops and stir-fry for 1 minute. Add the light soy sauce, Shaoxing, sugar and chillies.

Lower the heat and simmer for 2 minutes, adding the stock if necessary. Finally add the spring onions, then stir and serve.

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