Smoky Hot Scallops with Bamboo Shoots and Spring Onions

Name: Smoky Hot Scallops with Bamboo Shoots and Spring Onions
Ingredients: 2 tbsp vegetable oil; A pinch of sea salt; 1 tbsp freshly grated root ginger; 2 small dried chillies; 8 scallops, cleaned and corals removed (optional); 75g (3oz) shredded cooked bamboo shoots, sliced on the diagonal into 0.5cm (¼in) strips; 2 small spring onions, sliced on the diagonal into 0.5cm (¼in) strips; A pinch of brown sugar; 1 tbsp light soy sauce; 1 tbsp Chinese black rice vinegar (or balsamic vinegar); A dash of toasted sesame oil; 1 tsp cornflour, blended with 1 tbsp cold water; Bamboo leaves, soaked and washed

thehappyfoodie.co.uk

A beautifully presented scallop recipe with crunchy bamboo shoots and spring onions. A quick, healthy stir fry with hints of soy, rice vinegar and brown sugar.

View full recipe on thehappyfoodie.co.uk

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Ingredients

2 tbsp vegetable oil
A pinch of sea salt
1 tbsp freshly grated root ginger
2 small dried chillies
8 scallops, cleaned and corals removed (optional)
75g (3oz) shredded cooked bamboo shoots, sliced on the diagonal into 0.5cm (¼in) strips
2 small spring onions, sliced on the diagonal into 0.5cm (¼in) strips
A pinch of brown sugar
1 tbsp light soy sauce
1 tbsp Chinese black rice vinegar (or balsamic vinegar)
A dash of toasted sesame oil
1 tsp cornflour, blended with 1 tbsp cold water
Bamboo leaves, soaked and washed