Cookbook review by Tracey Zabar
Once you have the ingredients in the house, this dish whips up in a few minutes. It’s a delightful appetizer or main course.
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Oyster Sauce Scallops and Snow Peas
Recipe by Ching-He Huang from Stir Crazy
The umami oyster sauce is a great partner for the sweet scallops and the snow peas deliver a lovely sweet crunch. Use the freshest scallops you can get hold of and you cannot go wrong.
Serves 2
1 tablespoon canola oil
knob of fresh ginger, peeled and grated
8 medium-sized scallops
1 tablespoon Shaoxing rice wine or dry sherry
1 cup snow peas, left whole
1 teaspoon oyster sauce
1 tablespoon low-sodium light soy sauce
1 teaspoon toasted sesame oil
Heat a wok over high heat until smoking and add the canola oil. Add the ginger and toss for a few seconds to release its aroma. Add the scallops and cook for 5 seconds until seared and browned, then flip them over. Season with the Shaoxing rice wine or dry sherry, then add the snow peas and stir-fry over high heat for 5 seconds. Add a small splash of water around the edge of the wok to create some steam to help cook the snow peas. Season with the oyster sauce and light soy sauce and toss to coat well. Drizzle in the toasted sesame oil at the end.
Transfer to a serving bowl and serve immediately.
Excerpted from Stir Crazy (Kyle Books) by Ching-He Huang Copyright © 2017 Ching-He Huang. Photographs Copyright © 2017 Tamin Jones
