Sichuan Scallop Stir Fry with Fried Rice


Preparation time
15 minutes

Cooking time
15 minutes

4 people

For the Sichuan scallop stir fry:
1½ tablespoons chin kiang vinegar
1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)
2 teaspoons chilli bean paste (doubanjiang)*
1 tablespoon sugar
¼ cup corn flour
1 packet Ferguson scallop meat with roe, thawed in the refrigerator overnight
2 tablespoons oil
1 teaspoon ground Sichuan peppercorn*
2 spring onions, sliced
1 garlic clove, chopped
1 teaspoon chopped ginger
5 dried chillies*
1 teaspoon sesame seeds

For the fried rice:
2 tablespoons oil
1 brown onion, diced
1 carrot, diced
½ cup frozen peas
4 cups cooked rice
2 spring onions, sliced
1 cup bean sprouts
2 tablespoons soy sauce

Sichuan Scallop Stir Fry with Fried Rice

To a small bowl add the vinegar, soy sauce, Chinese wine, doubanjiang, sugar, half of the corn flour and 3 tablespoons water. Mix to combine. Set aside.

Place the Ferguson scallop meat on a piece of paper towel and pat dry. Place in a bowl with the remaining corn flour, and toss to coat. Set aside.

Heat a wok or large frypan over high heat. Add the oil, onion, carrot and peas, and cook for 2 minutes. Add the rice, spring onion, bean sprouts and soy sauce. Cook for another 3 minutes, whilst stirring. Remove from the heat and place in a serving bowl.

Heat the pan back over high heat. Once very hot, add the oil, spring onion, garlic, ginger, dried chilli and Sichuan peppercorns. Cook for 1 minute, whilst stirring. Add the Ferguson scallop meat, and cook for another minute. Add the sauce, and cook for another minute. Place on a serving plate and top with sesame seeds to serve.

*Doubanjiang (chilli bean paste), Sichuan peppercorn and dried chillies can be found in Asian grocers.

(Dietary specifications: Lactose free.)