Far East Scallops
(serves 2)

Ingredients

·       2 teaspoons vegetable oil
·       60 g onions, sliced
·       ½ clove garlic, chopped
·       120 g mushrooms, sliced
·       120 g broccoli in small florets, blanched
·       90 g bamboo shoots, sliced
·       2 teaspoons soy sauce
·       Dash sherry flavouring
·       360 g scallops cut in slices (0.5 cm)
·       180 ml chicken stock
·       2 teaspoons cornflour
·       1 tablespoon water

Heat oil in wok or frying pan, add onions and garlic and fry for 1 min.

Add mushrooms, broccoli and bamboo shoots, stir fry over high heat for 3 mins.

Stir in soy sauce and flavouring, add scallops and fry for further 3 - 4 mins.

Pour in stock. Blend cornflour and water and add, bring to boil and stir constantly. Cook for a further 3 mins or until thickened.

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