World Cuisine

  • 2 tablespoons groundnut oil
  • 1 tablespoon finely chopped fresh root ginger
  • 2 garlic cloves, crushed
  • 3 spring onions, cut into thin strips
  • 12 scallops
  • 150 g (5 oz) carrots, cut into sticks
  • 1 celery stick, sliced
  • 1 teaspoon sesame oil
  • handful of coriander leaves, to garnish
  • 1 tablespoon light soy sauce
  • 1 tablespoon tomato purée
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon chilli sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Combine all the ingredients for the sauce and set aside.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the ginger, garlic and spring onions and stir-fry for a few seconds before adding the scallops. Stir-fry for 1 minute until they begin to colour, add the carrots and celery, then pour in the sauce.

Cook for a further 2 minutes, until the vegetables are just tender and everything is coated in a rich glaze. Add the sesame oil and cook for a further 30 seconds. Remove from the heat and serve garnished with a scattering of coriander leaves.

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