Recipe serves 6 adults
1 kilo fresh scallops
3 cm knob of fresh ginger
2 fresh red chillies (optional)
1/2 a bunch green tops only of spring onions
2 table spoons peanut oil
1 table spoon toasted sesame oil
1 table spoon fish sauce
1 teaspoon soy sauce
fresh ground salt and white pepper corns
Finely chop ginger and chillies.
Roughly chop spring onion tops.
Into a large wok place the peanut oil and sesame oil and heat the wok.
When the oil is hot, add the chopped ginger, chillies and spring onion tops and stir until wilted and tender.
Keeping the heat under the wok on high, add your scallops and soy sauce, stir constantly for 2 mins add the ground salt and pepper, stir through.
Remove the wok from the heat, add the fish sauce and stir through.
Serve with a fresh garden vegetable stir fry on a bed of steamed rice.
My vegetable stir fry recipe will be posted to the recipe page.