Five spice scallops with wilted baby leaves

1 servings

Ingredients

Quantity Ingredient
125 grams China Bay scallops; (4oz)
1 teaspoon Five-spice powder
½ teaspoon Salt
1½ tablespoon Groundnut oil
2 Cloves garlic; coarsely chopped
2 tablespoons Fresh root ginger; peeled and coarsely
; chopped
1½ tablespoon Chinese rice wine or dry sherry
2 teaspoons Light soy sauce
2 teaspoons Sesame seed oil
1 125 gram pac baby leaf selection

Directions

Dust the scallops with the five spice and salt.

Heat the groundnut oil in a wok or large frying pan, add the scallops and cook for 2-3 minutes. Remove and put to one side.

Add the garlic, ginger, rice wine, soy sauce and sesame seed oil. Return the scallops to the pan along with the baby leaf and cook for a further 30 seconds to 1 minute until leaves are wilted. Serve immediately.

Converted by MC_Buster.

NOTES : A Chinese style stir-fry dish.

Converted by MM_Buster v2.0l.

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