Friday, June 10, 2011



1 lb scallops
3 red peppers
1 tblsp oil
1 tsp salt
1 oz fresh ginger
2 tblsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce


  • Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. 
  • Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. 
  • Chop the ginger finely, fry both scallops and ginger in oil for 1 minute. 
  • Add the sugar and sherry. 
  • Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. 
  • Heat gently, stirring until slightly thickend. 
  • Add the peppers and cook for 1 minute.

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