Ingredients
250 grams large scallops if using frozen, thaw before use
1 tbsp cooking oil
3 slices ginger sliced thinly
50 grams snow peas strings removed and ends trimmed
1/2 carrot sliced thinly to flower shapes
1 stalk celery sliced to thin strips
2 tbsp XO Sauce
1 tbsp oyster sauce
(A) Marinade
1 tsp corn starch
1/2 tsp sesame oil
1 tsp oyster sauce
Preparation
Marinade scallops in (A) for 10 minutes. Heat wok with cooking oil and stir fry ginger for 30 seconds. Add scallops, snow peas and carrots; stir fry for 3 minutes. Add celery strips, XO sauce and oyster sauce; stir fry until the scallops are cooked and the sauce is evenly mixed. Serve with steamed rice.
