Chinese Seafood Recipes - Scallops with Bamboo Shoots Recipe

Ingredients

• 60 ml/4 tbsp groundnut (peanut) oil

• 6 spring onions (scallions), chopped

• 225 g/8 oz mushrooms, quartered

• 15 ml/1 tbsp sugar

• 450 g/1lb shelled scallops

• 2 slices ginger root, chopped

• 225 g/8 oz bamboo shoots, sliced

• salt and freshly ground pepper

• 300 ml/1 1/4 cups water

• 30 ml/2 tbsp wine vinegar

• 30 ml/2 tbsp corn-flour (cornstarch)

• 150 ml/2/3 water

• 45ml/3 tbsp soy sauce

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Method:

1. Heat the oil and fry the spring onions and mushrooms for 2 minutes.

2. Add the sugar, scallops, ginger, bamboo shoots, salt and pepper, cover and cook for 5 minutes.

3. Add the water and wine vinegar, bring to the boil, cover and simmer for 5 minutes.

4. Blend the corn-flour and water to a paste, stir into the pan and simmer, stirring, until the sauce thickens. Season with soy sauce and serve.