Serves 4
Prep time 5 mins
Cooking time 10mins
Ingredients
1 and 1/2 tablespoons olive oil
400g scallops, with roe atttached
1 large red capsicum, seeded and cut into thin strips
1 bunch asparagus, trimmed and cut diagonally into 4cm lengths
4cm piece fresh ginger, findely grated
2 garlic cloves, crushed
2 tablespoons soy sauce
1 tablespoon sherry
How to make :
1. Heat 2 teaspoons olive oil in a large wok or frying pan on high. Add half of scallops and stir-fry for 2-3mins , until just cooked through. Remove from wok. Repeat with another 2 teaspoons oil and remaining scallops.
2. Heat remaining oil in wok hon high. Add capsicum, asparagus, ginger and garlic. Stir-fry for 2 mins, until tender. Add soy sauce and sherry. Toss for 1 minute.
3. Return scallops to wok with green onions and toss to combine. Serve immediately with rice.
Tip : To reduce costs, use half scallops and half prawns. Alternatively, you can also add some calamari to the mix.
Scallops can also be sliced in half, but the cooking time will need to be reduced.
Prep time 5 mins
Cooking time 10mins
Ingredients
1 and 1/2 tablespoons olive oil
400g scallops, with roe atttached
1 large red capsicum, seeded and cut into thin strips
1 bunch asparagus, trimmed and cut diagonally into 4cm lengths
4cm piece fresh ginger, findely grated
2 garlic cloves, crushed
2 tablespoons soy sauce
1 tablespoon sherry
How to make :
1. Heat 2 teaspoons olive oil in a large wok or frying pan on high. Add half of scallops and stir-fry for 2-3mins , until just cooked through. Remove from wok. Repeat with another 2 teaspoons oil and remaining scallops.
2. Heat remaining oil in wok hon high. Add capsicum, asparagus, ginger and garlic. Stir-fry for 2 mins, until tender. Add soy sauce and sherry. Toss for 1 minute.
3. Return scallops to wok with green onions and toss to combine. Serve immediately with rice.
Tip : To reduce costs, use half scallops and half prawns. Alternatively, you can also add some calamari to the mix.
Scallops can also be sliced in half, but the cooking time will need to be reduced.
댓글 6개:
I love cooking ideas. When I was younger, I really liked to cool. Now that I'm a little older, I don't have as much of an interest in cooking largely because I don't like washing a bunch of dishes. This stir fry recipe is wonderful. If I'm going to cook nowadays, I would like to cook something that doesn't require a lot of pots or pans to complete. I just have a question about some of the ingredients. First of all, is a capsicum the same as a bell pepper? I believe it is but I just want to make sure. Also, where exactly can I buy "sherry" in Korea? I don't know anything about sherry. I know that housewives in America used to drink it fairly regularly a long time ago (1920s, 30s, 40s, 50s). I don't even know what a sherry bottle looks like or what color the actual liquid is. What does it taste like? Can another alcoholic beverage be substituted for the sherry in this recipe?
Thank you for visiting my blog~. I'm very interested in tasting different kinds of foods. Sometimes I enjoy cooking. This recipe is very simple and easy. I hope you like it.
When I make this food, I usually add white wine instead of sherry. Actually, I got this recipe from a cook magazine published in Australia. Try it, you'll like it.
I really enjoyed your blog. You are enjoying very artistic life style. Movie, cooking, and traveling~ That's what I like to do everyday (except cooking, I like cooking generally but I am not a good cook. ^^ )
Thanks for the recipe. I'll try someday. I love cooking. Last week I made "FESJ". That is Fired Eggs with Strawberry Jams. It seems to be not matched but really tasty..
I enjoyed cooking in the past. If I have much time, I could use time fully and enjoy the cooking process. The only problem of mine is that if there is not enough ingredients for my dish, I tend to give up trying. ^^
Hello, caringirl. I'm interested in cooking. I like to taste new and different kinds of foods. Can you teach me how to make FESJ. That sounds really sweet. My son will love it, too.
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