Chinese-inspired dish featuring shiitake mushrooms, takes the tastebuds on their own adventure.
6 tbsp vegetable oil
10 large sea scallops
2 zucchinis, sliced on an angle ½ cm thick
¼ cup sliced, fresh shiitake mushrooms, stalks removed
1 knob ginger, julienned
2 cloves garlic, finely chopped
3 shallots, cut into 3cm lengths, white and green sections separated
3 tbsp shaoxing wine
1 tsp sea salt
1 tbsp light soy sauce
1 tsp crushed yellow rock sugar
¼ cup fresh chicken stock
1. Heat half the oil in a wok and, when just smoking, add the scallops. Stir-fry for 2 minutes or until almost cooked. Remove and set aside on a plate.
2. Add the zucchini and mushrooms to the wok and stir-fry for 2 minutes, then remove and set aside. Put remaining oil into the wok, then add the ginger, garlic and white shallot slices. Fry until fragrant (1-2 minutes).
3. Return the scallops, the zucchini and mushrooms to the wok with the Shaoxing wine, salt, soy sauce, sugar and stock. Cook for 1 minute to allow the flavours to mingle. 4. Using a slotted spoon, pile all the ingredients, except the sauce, onto a large platter. Bubble the sauce over a high heat until it has reduced and thickened slightly. Add shallot greens, then pour sauce over the dish.
If you like this recipe, try Neil Perry's Chinese-stye braised pork belly