Japanese Recipe for Ginger Scallop Stir-Fry
INGREDIENTS- 2 tbsp fresh lime juice
- 2 tbsp rice wine
- 250g bay scallops
- 1 tbsp sesame oil
- 1 garlic clove (crushed)
- 2 tsp ginger (grate fine)
- 2 tbsp water
- 75g straw mushrooms (sliced)
- 1/2 red capsicum (sliced)
- 2 tsp light soy sauce
- 4 spring onions (sliced)
- pinch of black pepper
- 1 tsp cornstarch
TIP: If you cannot access fresh scallops, you can always opt for frozen ones. Thaw them overnight in the fridge. You can also thaw them under running hot water.
- In a bowl, combine the lime juice with the rice wine
- Add in the crushed garlic
- Marinate the scallops for 15 mins
- Set aside
- While the scallops are marinating, heat the sesame oil in a hot wok till almost smoking
- Add ginger, green spring onions, mushrooms and capsicum
- Stir-fry for about 3 mins till ginger becomes fragrant
- Add marinated scallops, continue to stir-fry for another 3 mins or till scallops turns opaque
- Make sure everything mixes well in the wok
- Add in the soy sauce and mix thoroughly
- Season to taste with pepper
- Dilute the cornstarch with water and pour into the wok
- Cook for another 1 to 2 mins or till sauce thickens
- Serve immediately with steamed rice
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