picture by:afc
EASE OF COOKING
Moderate
Moderate
METHOD OF COOKINGStir Fry
Ingredients
- 2 tablespoons peanut oil
- 2 garlic cloves, crushed, peeled and finely chopped
- 1 inch piece of ginger, peeled and grated
- 1 large red chilli, deseeded and finely chopped
- 1 tablespoon fermented salted black beans, rinsed and crushed
- 6 large hand diver scallops with coral on (optional), cleaned
- 1 tablespoon shaoxing rice wine or dry sherry
- 100 grams fresh samphire, washed and drained
- For the noodles:
- 300 grams dried rice noodles or 200 grams cooked rice noodles
- 1 tablespoons toasted sesame oil
- For the sauce:
- 150 millilitres organic vegetable stock, cold
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon clear rice vinegar
- 1 tablespoon cornstarch (or potato starch)
- For garnish:
- Few sprigs of coriander leaves and stem, finely sliced
PREP TIME
5 minutes
5 minutes
COOKING TIME
25 minutes
25 minutes
YIELD
2 servings
2 servings
Method
- Prepare the rice noodles by cooking them in a medium pan of boiling water for 2 minutes, lift them out, drain the and rinse them in cold water, dress them with a tablespoon of toasted sesame oil and set aside.
- In a bowl combine the sauce ingredients together and mix well.
- Heat a wok over a high heat until smoking and add the peanut oil. Swirl the oil in the wok and add the garlic, ginger, chilli and crushed fermented salted black beans and stir very quickly for a few seconds.
- Then add in the scallops and let it settle in the wok for a few seconds and then toss in the wok. Add in the shaoxing rice wine (or dry sherry) as the scallops caramelise slightly.
- Toss for a minute and then add the samphire.
- Then add in the sauce and bring to the bubble.
- As soon as the sauce starts to bubble, make a well in the centre of the wok and add in the cooked rice noodles. Gently mix all the ingredients together making sure all the noodles are covered in the sauce. Take it off the heat, garnish it with coriander and serve immediately.
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