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55 g
2
tablespoons
1
teaspoon
2-3 tablespoons
1
tablespoon
1/4 teaspoon
1/4 teaspoon
2-3 sprigs
3
tablespoons
1
teaspoon
1-2
2
55 g
1
225 g
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Sliced bamboo shoots
Black fungus, soaked and sliced
Sugar
Chicken stock or water
Oyster sauce
Salt
Freshly ground black pepper
Coriander leaves, for garnishing
Vegetable oil
Chopped garlic
Small red chilies, seeded and chopped
Shallots, chopped
Mange tout
Small carrot, thinly sliced
Fresh scallops, sliced
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Method :
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Heat oil in a wok or pan.
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Stir fry garlic, chilies, and shallots for
about 20 seconds.
-
Add mange tout and carrot and stir fry for
about 20 minutes.
-
Add scallops, bamboo shoots, black fungus
and spring onions and stir fry for 1 minute.
-
Add fish sauce and sugar, blend well and
stir for 1 more minute, then add stock or water.
-
Bring to the boil and stir for a few more
seconds.
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Add oyster sauce and season with salt and
pepper.
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Garnish with coriander sprigs and serve at
once.
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