Ingredients (Serves 2)
- 200g ‘dou miao’ (pea shoots)
- 50g white scallops (if using frozen scallops, thaw in a bowl of water, and pat dry with paper towel)
- 2 tbsp chopped garlic
- 1 tsp light soy sauce
- 2 tbsp olive oil
- 50ml water
Methods
1. Heat oil in wok and stir fry garlic till fragrant.
2. Stir fry scallops till they are completely opaque and cooked.
3. Take out the scallops and set aside.
4. Using the remaining oil and garlic, add the dou miao and stir fry over high heat.
5. When the dou miao has softened, add water and cover with lid for about 1 minute (tip: nicely cooked dou miao will be significantly shrunken in volume).
6. Add the cooked scallops back to the wok, season with light soy sauce, stir evenly and serve.
- 200g ‘dou miao’ (pea shoots)
- 50g white scallops (if using frozen scallops, thaw in a bowl of water, and pat dry with paper towel)
- 2 tbsp chopped garlic
- 1 tsp light soy sauce
- 2 tbsp olive oil
- 50ml water
Methods
1. Heat oil in wok and stir fry garlic till fragrant.
2. Stir fry scallops till they are completely opaque and cooked.
3. Take out the scallops and set aside.
4. Using the remaining oil and garlic, add the dou miao and stir fry over high heat.
5. When the dou miao has softened, add water and cover with lid for about 1 minute (tip: nicely cooked dou miao will be significantly shrunken in volume).
6. Add the cooked scallops back to the wok, season with light soy sauce, stir evenly and serve.
