Photo: William Meppem
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Ingredients
4 tbsp peanut oil
10 large sea scallops
100g green beans, topped and tailed, cut into
8cm lengths
2 green (spring) onions, cut into 8cm lengths, green and white part, plus 2 extra, finely chopped, to serve
small knob ginger, peeled and finely chopped
8 cloves garlic, finely chopped
1 tbsp Shaoxing wine
1 tbsp yellow bean soy sauce
1 tbsp Chinkiang vinegar
1 tsp sugar
3 tbsp oyster sauce
3 tbsp chicken stock
freshly ground white pepper
1 long red chilli, seeded and julienned
1 small handful coriander leaves
Method
Heat a wok until smoking.
Add half the peanut oil and, when hot, quickly stir-fry the scallops in batches until almost cooked through; remove and wipe the wok clean.
Reheat the wok with another tablespoon of oil and stir-fry the beans and green onions until just tender, then remove from the wok.
Heat the last tablespoon of oil in the wok and stir-fry the ginger and garlic until fragrant.
Deglaze the wok with the Shaoxing wine, then add the soy sauce, vinegar, sugar, oyster sauce and stock and simmer for 2 minutes.
Return the cooked scallops, beans and green onions to the wok and toss together.
Spoon into a bowl, give it a good grind of white pepper and sprinkle with the chilli strips, coriander leaves and chopped green onions to serve.
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