Sizzling Mongolian(?) Scallops. I don't think so! 鐵板蒙古扇貝

Ingredients

  • 450g (1 lb )scallops 
  • 1 tbsp light soy sauce 
  • 1 tbsp dry sherry 
  • 3 tbsp vegetable oil 
  • 1 large onion, peeled and cut in eights 
  • 1 tsp chopped fresh ginger 

Sauce
  • 1 tsp  chillie-garlic sauce 
  • 2 tsp hoisin sauce 
  • 1 tsp  sesame oil 
  • 1/2 tsp  five-spice powder 
  • 1 tsp  sugar 
  • 1 tbsp  peanut butter 
  • 60ml (1/4 cup) fish stock 



Method: 

  1. In a bowl combine scallops, soy sauce and sherry. 
  2. Heat oil in wok. Add onion and stir-fry for 2-3 minutes. 
  3. Blend in sauce ingredients and stir-fry until boiling. 
  4. Heat the iron plate on top of your stove for 5 minutes before adding cooked ingredients.

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