Ginger Scallops with Snow Peas
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Scrumptious seafood recipe - perfect for a light Australian Christmas lunch!
2 teaspoons cornflour
2 tablespoons soy sauce
1 tablespoon extra light olive oil
2 tablespoon grated ginger
150g snow peas (tops and tails removed)
200g sugar snap peas (tops and tails removed)
6 spring onions, cut into 5cm lengths
225g tin sliced bamboo shoots, drained
500g fresh scallops (remove black vein)
1/4 cup dry sherry or water
Blend cornflour and soy sauce.
Heat oil in wok.
Stir-fry ginger over medium heat for 1 minute or until fragrant.
Add peas and spring onions.
Stir-fry for 2 minutes or until bright green.
Add bamboo shoots, scallops, cornflour mixture and sherry (or water).
Stir over medium heat for 2 minutes or until mixture thickens and scallops are just cooked.
DO NOT OVERCOOK THE SCALLOPS!
Serve immediately with steamed rice.