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Stir-fried sweet chilli five-spice scallops recipe
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4 ratings
Try something different with scallops with this speedy stir-fry. Cooked in five-spice, ginger and chilli and served with rice and pak choi, this makes a fast midweek meal feel like a treat. See method
Ingredients
- 1½ tbsp groundnut oil
- 1 large garlic clove, finely chopped
- 2cm fresh ginger, peeled and finely chopped
- ½ -1 red chilli, deseeded and finely diced
- 6 fresh scallops, washed & mussel removed
- good pinch Chinese five-spice
- 75g trimmed Tenderstem broccoli, halved lengthways
- 2 pak choi leaves separated
- ½ red onion, finely sliced
- 2tbsp sweet chilli sauce
- small handful coriander leaves
- 1 limes, cut into wedges
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
735kj
176kcal
9%
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Fat
10g
14%
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Saturates
2g
11%
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Sugars
9g
10%
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Salt
0.6g
9%
of the reference intake
Carbohydrate 11.3g
Protein 11g
Fibre 2.5g
Method
- Heat the oil in a wok or large frying pan. Once hot add the garlic, ginger and chilli and fry for a min or two until fragrant. Halve the scallops into thin discs then dust in the five-spice. Add to the pan and stir-fry for another minute. Remove everything to a plate and set aside.
- Add the broccoli to the wok with a splash of water, stir-fry for a couple of mins. Then add the pak choi, onion & sweet chilli sauce, fry for 2 mins more until just tender. Add the scallops back and warm through.
- Fold through the coriander and add a really good squeeze of lime. Serve straight away with steamed rice.
See more Chinese recipes