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.)