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60+ Minutes |
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Cooked by: Chef / Last Modified: 8/5/2008 / Number of Servings: 4 |
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Directions: Heat the oil in a preheated wok. Add the scallops and stir-fry for 1-2 minutes.
Remove the scallops from the wok with a slotted spoon and set aside. Add the
ginger and garlic to the wok and stir-fry for 30 seconds. Stir in the leeks and peas
and cook, stirring, for a further 2 minutes. Add the bamboo shoots and return the
scallops to the wok. stir gently to mix without breaking up the scallops. Stir in
the soy sauce, orange juice, and sugar and cook for 1-2 minutes. Transfer to a
serving dish, garnish with the orange zest, and serve immediately.
| Ingredients:
2 Tablespoon(s) Vegetable oil
1 Pound(s) Scallops, cleaned and halved
1 Inch piece fresh ginger root
3 Garlic cloves, Crushed
2 Leeks, shredded
3/4 Cup(s) Shelled peas
4 1/2 Ounce(s) Canned bamboo shoots drained
2 Tablespoon(s) Light soy sauce
2 Tablespoon(s) Unsweetened orange juice
1 Teaspoon(s) Superfine sugar |
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