World Cuisine

  • 400 g (13 oz) gai lan (Chinese broccoli), trimmed and sliced into 6 cm (2½ inch) lengths
  • 20 scallops, shelled and cleaned
  • 2 tablespoons Chinese chilli jam (available from Asian grocers)
  • low-calorie cooking spray
  • 2 garlic cloves, finely chopped
  • 2 teaspoons peeled and finely chopped fresh root ginger
  • 1 onion, thinly sliced
  • 2 teaspoons light soy sauce

Place the gai lan in a bamboo steamer, then cover and steam over a wok or large saucepan of boiling water (see page 14) for 2–3 minutes until just tender. Drain and keep warm.

Meanwhile, toss the scallops with 1 tablespoon of the chilli jam in a bowl. Spray a large nonstick frying pan with cooking spray and heat over a medium-high heat. Add the scallops and stir-fry for 1 minute on each side until just cooked. Remove from the pan and cover to keep warm.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium heat. Add the garlic, ginger and onion and stir-fry for 3–4 minutes until softened. Add the remaining chilli jam and the gai lan, tossing to coat. Remove from heat and stir in the scallops and soy sauce. Ladle into warmed bowls and serve with steamed rice or noodles.

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