Having eaten out for 2 nites in a week, decided to put on my apron and do a quick meal [quote: I miss my own cooking...hahaha] .
Well, I need to clear my stock in the fridge before I need to replenish with new batch of fresh ingredients. There goes :
1. French beanWell, I need to clear my stock in the fridge before I need to replenish with new batch of fresh ingredients. There goes :
2. Fresh Scallop
Decided! Got to be stir fry.......
Stir fry french bean and fresh scallop
Ingredients (serve 2)
- 150 gm french bean
- 10 medium size fresh scallops
- 4 cloves garlic-minced
- 1 shallot - minced
- 1 tsp shaoxing wine
- 2 tsp of light soya sauce
- 1/2 tsp sugar
- 2 tbsp of olive oil/veg oil
- Toasted black sesame seed (optional)
- Remove the thread of the bean. Sliced diagonally the bean.
- Heat up a wok on high heat. Add in the olive oil and let it heat till hot (when it start to smoke). Add in the french bean to shallow fry in the oil. Keep tossing for about 2minutes or so.
- Then add in the garlic and shallot and fry till fragant.
- Add in the scallop and continue to stir fry for a minute.
- Add the shaoxing wine, soya sauce and sugar and fry for another minute till scallop just nicely cook. Don't overcook scallop.
- Served in a plate. Garnish with toasted black sesame seed. Served with rice.
3 comments:
Hi Christine,
i always fry garlic or shallot after heating the oil than i add in
bean does that makes any different?
Hi Susie,
You're very observant. :-)
The reason I shallow fry the vegetables is to get the "wok heat" onto the french bean and give them a bit smoky flavor, also adding the garlic and shallot later, this will ensure they don't get charred easily. From taste wise I don't find any difference. Make sure your bean is pat dry before shallow frying.
Ha...ha.... being observant u know i have been cooking for more then 20 yrs and that's the way i usually
fried beans, vege... (^-^)
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