Here’s a recipe for an elegant, yet deceptively simple Chinese New Year treat. Creamy, tender scallops with an array of vegetables which are boiled, then stir-fried to lock in all that natural flavour.
Watch the video guide below:
- ½ medium carrot, sliced
- 3 stalks asparagus
- 1 young ginger
- 2 tbsps XO sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp chinese wine
- 2 tbsps chicken stock
- ½ tsp sugar
- 1 clove garlic, sliced
- 100 g black fungus, soaked
- 10 scallops, thaw in fridge overnight without soaking in water
Cut carrots into thick chunks and use vegetable cutters for a consistent shape (optional). Slice carrots thinly.
Slice asparagus diagonally and ginger thinly.
Bring a pot of water to boil.
Blanch the scallops quickly for 30 secs. Remove and set aside.
Blanch asparagus, black fungus and carrots separately in boiling water quickly. Set aside.
Heat up pan over medium heat and fry the sliced ginger and garlic till slightly brown then deglaze with chinese wine.
Add XO sauce, oyster sauce, dark soy sauce, sugar and bring sauce to a boil.
Add slice carrots, asparagus and black fungus. Mix them well and finally add scallops.
Serve and enjoy.