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Ingredients
- scallops - 225g
- dried black mushrooms - 3
- celery - 225g
- wine - 2 tsp
- garlic - 1 clove
- carrot - few slices
- ginger - few slices
Sauce
- stock - 2 tbsp
- salt
- corn starch
Method
- Wash and pat dry the scallops,
marinate with some pepper, salt, sugar, sesame oil, corn starch
and Chinese rose wine for 30 minutes.
- Deep fry the scallops in warm
oil, dish up and drain it.
- Cut the celery in thick
slices, and stir fry. Add in salt and sugar.
- Soak the mushrooms until it
soft, mix well with light soy sauce, oil, and corn
starch. Steam it for 15 minutes.
- Heat 1 tbsp oil and stir fry
the garlic, ginger and carrot. Pour in the scallops and stir
quickly.
- Add in the celery and
mushrooms, wine and the sauce. Serve.
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