Fried Scallops with Water Chestnuts and Bamboo Shoots Recipe

cooking time: 6 minutes

Ingredients

• 2 tablespoons oil

• 85 grams water chestnuts finely sliced

• 85 bamboo shoots, finely sliced

• 85 onions, finely sliced

• 1 stalk celery, finely sliced

• 57 grams cucumbers, finely

• 30 grams mushrooms, finely sliced

• white stock to cover

• 6 fresh scallops, finely sliced

• pepper

• 1 dessertspoon sherry

• 1 teaspoon corn flour

• 2 tablespoons cold water

• 1 teaspoon sesame oil

• 1 dessertspoon soy sauce

Method

1. Heat half the oil, toss the vegetables quickly for 1 minute.

2. Add stock and simmer gently for 1 minute.

3. Remove vegetables and put on a dish.

4. Heat the rest of the oil in a pan, add scallops, sprinkle with pepper and sherry and cook for 1 minute.

5. Add vegetables and cook together for 2 minutes.

6. Add corn flour, diluted with water, sesame oil and soy sauce.

7. Cook for 1 minute and serve.

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