yields two servings
200 grams scallops
150 grams broccoli
75 grams shiitake mushrooms
0.5 bunch fresh coriander
1 small piece fresh ginger
1 tablespoon groundnut oil
3 tablespoons chinese cooking wine
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
4 rashers bacon, smoked
100 grams soba noodles
1 teaspoon oyster sauce
In the large saucepan bring some water to boil and cook the soba noodles according to instructions (usually 7-9 minutes).
Meantime, chop 4 rashes of bacon in to lardons.
Using a coarse grater, grate 1 teaspoon of fresh ginger.
Break broccoli into the smallest florets. If the shitake mushrooms are large, half or quarter them.
Heat 1 teaspoon of groundnut oil in the deep pan or wok. Add bacon and ginger and let it fry for a couple of minutes.
Add broccoli and mushrooms. Pour in: 3 tablespoons of Chinese cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of Oyster sauce
Stir-fry for a minute, then add scallops and continue to cook for 4-5 minutes depending on the thickness of the scallops.
Chop up ½ bunch of fresh coriander, leaving a couple of stems for decoration.
Drain the soba noodles, add to the wok and mix it well. Throw in the fresh coriander.
To serve: Arrange the stir-fry in the serving bowls and decorate with a stem of fresh coriander.
bacon recipe courtesy of: The Impatient Chef
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