Comment

GOOD FOOD RECIPE

CHINESE BARBECUED STICKY PORK RIBS

"I use American-style baby back ribs rather than spare ribs for this recipe because they are large, excellent for barbecuing, grilling or roasting, and great for wrapping your jaws around. Feel free to apply this marinade and cooking method to lamb ribs or chicken thigh fillets. The freshly sliced cucumber and citrus provides crunch and cool relief to the hot, sticky ribs."

Serves 2 as a starter

  Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS

700g free-range pork ribs (American-style), ribs separated

2 tbsp vegetable oil, for brushing

1 small cucumber, cut into wedges

2 limes, halved

Marinade

3 tbsp light soy sauce

3 tbsp red wine

2 tbsp malt vinegar

2 tbsp Kylie's chilli sauce (see recipe)

2 tbsp dark brown sugar

1 tbsp vegetable oil

1 tsp sesame oil

5cm x 3cm knob (25g) ginger, finely diced

3 garlic cloves, finely diced

½ tsp Sichuan pepper and salt

Sticky sauce

1 tbsp light soy sauce

1 tbsp dark brown sugar

1 tsp malt vinegar

METHOD

1. Combine all of the marinade ingredients in a large bowl. Add the ribs and, using your hands, massage the marinade thoroughly into the ribs. Cover and refrigerate overnight.

2. Heat a barbecue or char-grill pan to a moderate heat and lightly brush with vegetable oil. Place ribs on grill, or in pan, reserving marinade, and cook for five minutes.

3. After five minutes, baste the ribs with a little of the reserved marinade, turn over, cover with the barbecue hood or a lid and cook the other side for three minutes.

4. Meanwhile, make the sticky sauce by placing the remaining marinade in a saucepan over medium-high heat. Add soy sauce, sugar and vinegar and bring to the boil, stirring to dissolve sugar. Cook for three minutes or until reduced by half and sticky.

5. Arrange ribs on a serving platter and spoon over the sauce. Serve with fresh cucumber and lime halves for squeezing over.

These ribs make a great midweek meal when paired with stir-fried mushrooms or steamed greens and rice.

 

Comment

Comment

GOOD FOOD RECIPE - TRADITIONAL CHINESE STEAMBOAT

"Mum would do a steamboat every Sunday night in winter when I was growing up in North Epping. The electric wok would be placed in the middle of the table and all the family would gather around and get stuck in. Sometimes we would have a steamboat on the Saturday nights my brothers and I went out clubbing. Mum would leave the wok on the table so when we returned home starving at 3am we could crank it up again and throw in some noodles. The broth only gets better as the night progresses and more things are dipped in it. I just love it – the possibilities with steamboat ingredients are endless. It's a blank canvas where you can paint a beautiful picture. Steamboats are really delicious in winter, for obvious reasons, but I still make them in summer. Australia has so much wonderful seafood and I go big on it."

Serves 4 - 6 with steamed jasmine rice as a main meal. 

 Photo: William Meppem

Photo: William Meppem

INGREDIENTS

300g cleaned and scored calamari tubes or squid, cut into five centimetre x 2½ centimetre pieces

300g pork fillet, cut into 5mm slices on the diagonal

300g chicken thigh fillet, cut into 5mm slices on the diagonal

300g beef fillet, cut into 5mm slices on the diagonal

400g white fish fillets, cut into 1cm slices on the diagonal

12 uncooked king prawns, peeled and deveined but with tails intact

Garlic and ginger paste

10 garlic cloves, crushed

½ cup roughly chopped ginger

1 tsp sea salt

Pork marinade

2 tbsp light soy sauce

1 tbsp shao hsing wine

1 tsp white sugar

dash sesame oil

Chicken marinade

2 tbsp light soy sauce

1 tbsp shao hsing wine

1 tsp white sugar

dash sesame oil

Beef marinade

2 tbsp light soy sauce

1 tbsp shao hsing wine

1 tsp white sugar

1 tsp Sichuan pepper and salt

dash sesame oil

Fish marinade

2 tbsp finely sliced coriander stalks and roots

1 tbsp peanut oil

1 tsp salt flakes

½ tsp white sugar

Prawn marinade

1 tbsp finely diced lemongrass

¼ cup finely sliced spring onions

1½ tbsp ginger julienne

1 tbsp shao hsing wine

½ tsp salt flakes

dash sesame oil

1kg live mussels

1 bunch choy sum

1 Chinese white cabbage

2 cups bean sprouts

⅓ bunch mint, leaves picked

⅓ bunch sweet Thai basil, leaves picked

⅓ bunch coriander, sprigs picked

⅓ bunch Vietnamese mint, leaves picked

1 x 450g packet fresh Hokkien noodles

100g fresh black cloud ear fungus

100g fresh shiitake mushrooms, stems discarded, caps sliced

12 braised dried Chinese mushrooms (recipe below

steamed jasmine rice to serve

Stock

3 litres water

4 spring onions, trimmed and cut in half crossways

10 garlic cloves, crushed

20 slices ginger

60g galangal, peeled and sliced

3 lemongrass stalks, bruised

2 tbsp salt flakes

Dipping sauces

Combine 3 tbsp light soy sauce with 1 tsp sesame oil 

Combine 3 tbsp light soy sauce with 1 large finely sliced red chilli and ½ tsp sesame oil

Combine ⅓ cup malt vinegar with 1 tbsp julienned ginger

Combine 3 tbsp fish sauce with 1 finely sliced red chilli 

Combine 3 tbsp bottled chilli sauce or XO sauce with 1 tbsp light soy sauce

Condiments

light soy sauce

Chinese mixed pickles (available in jars from Asian grocery stores)

finely sliced Chinese salted radish and Chinese pickled mustard greens (available in jars from Asian grocery stores)

large red chillies, finely sliced

fresh lemon and lime wedges

Sichuan pepper and salt

chilli salt (dry-roast 2 tsp dried chilli flakes with 2 tbsp salt flakes, cool, coarsely grind)

METHOD

1. Place pork, chicken, beef, fish and prawns in separate bowls, then set aside while you prepare the garlic and ginger paste.

2. Pound garlic, ginger and salt together with a pestle and mortar until you have a rough paste. Divide this paste between the pork, chicken and beef.

3. Add the marinade ingredients for the pork, chicken, beef, fish and prawns to their respective bowls. Thoroughly mix the contents of each bowl, then cover and refrigerate for 2 hours.

4. Scrub, debeard, rinse and drain the mussels; set aside.

5. Trim ends from the choy sum, then cut crossways into 3 pieces and wash thoroughly; drain. Discard outer leaves of the cabbage, then slice cabbage in half lengthways, remove core and cut crossways into about 4 pieces and wash thoroughly, pulling pieces apart to separate leaves.

6. Blanch Hokkien noodles in boiling salted water until al dente – about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.

7. Arrange calamari/squid, mussels, choy sum, cabbage, bean sprouts, herbs, noodles and mushrooms in simple serving bowls. Place these on the table, along with the bowls of marinated meats and seafood.

8. About an hour before your guests are due to arrive, make the stock. Place the water in a large electric wok (or electric frypan) – about 35cm in diameter. Add all remaining stock ingredients and bring to the boil, simmer, uncovered, for 20 minutes. Turn off heat, cover and set aside. 

9. Finally, arrange all the dipping sauces and condiments in small bowls on the table, allowing two bowls of each.

10. When everyone is ready to sit down and eat, place the electric wok in the centre of the table and plug in. Reheat the stock and invite your guests to choose their own meat, fish and vegetables to cook in the simmering stock, before dipping them in their favourite sauces and condiments. Use a wire basket or chopsticks to dip the marinated meat in the stock. Toward the end of the meal add the noodles to the rich, full-flavoured stock and divide among guests.

 

BRAISED CHINESE MUSHROOMS

INGREDIENTS

12 dried Chinese mushrooms

3 x 2cm knob ginger, finely sliced

1 spring onion, halved

2 garlic cloves, crushed

2 tbsp shao hsing wine or dry sherry

METHOD

1. Soak mushrooms in hot tap water for 1 hour, ensuring that they are completely submerged. Use a small plate to weigh them down, if necessary. When softened, remove stems with scissors and discard.

2. Place mushrooms in a small saucepan and add enough water to cover. Add ginger, spring onion, garlic and wine or sherry, then bring to the boil. Reduce heat and simmer for 20 minutes or until the mushrooms are tender and infused with flavourings. Allow to cool in the cooking liquid then store the mushrooms, still in their liquid in the refrigerator until required – they will keep for a week. To use, drain the mushrooms well, squeezing out any excess liquid with your hands and add to the recipe as directed.

Comment

Comment

SPIRAL FOODS

In 2004 I took what seemed like an obvious step and shifted my Billy Kwong menu from conventional to locally grown, organic and biodynamic ingredients. Apart from committing to sourcing only sustainably produced and harvested meat, poultry, seafood and vegetables, this shift also included ridding my cupboards of all commercially produced condiments - this is when I began my friendship with Spiral Foods because I started to use their superior products on a daily basis in the restaurant. Spiral adheres to the principal that food has to be good for the earth, as well as good for the people. To this end Spiral supports growers who appreciate their craft and whose main motivation is to feed people the very best food they possibly can. For the last 14 years I have used Spiral's stunning organic range of: Tamari, Brown Rice Vinegar, Sesame Oil, Miso and Rice Syrup. As a cook and restaurateur I only ever want to offer you the most delicious and nutritious food. This is the best way my staff and I can show our deep respect and care for this planet and its people. Integrating Spiral’s authentic, traditional and wholesome products within our cooking allows us to express this genuine love, in every single one of our dishes. I am so excited and proud about being Spiral Foods Ambassador and I look forward to continuing to share all of these life-giving foods with you. Thank you James, Kim, Raphaelle and the entire Spiral Foods family for your long-lasting, generous friendship and support 🌱🍃🌿 

Image - Penny Lane

Comment

Comment

MAD MONDAYS - 16 JULY

Our upcoming Sydney MAD Monday on 16 July at Carriageworks is all about resilience. The discussion on the night is part of an ongoing conversation about collaborations between cooks, servers, farmers and community leaders that contribute to a more resilient future for climate, cities, businesses and diverse communities. Our speakers for this special evening are; Caroline Baum, Josh Niland of Saint Peter, Paddington, Kuku Yalanji woman, Lydia Miller of Australia Council for the Arts, Reverend Graham Long of The Wayside Chapel and Indira Naidoo. For all those attending, MAD Australian Project Manager Bella Napier and I can’t wait to see you there. Thank you SO much to our amazing partner Lisa Havilah of Carriageworks for helping us make this all happen!🌱🌿🍃🌾 If you didn't manage to get a ticket to the event, videos of all talks will be available online following the event.

36299606_2078726545488814_8983794191238692864_n.jpg

Comment

Comment

WORLD RESTAURANT AWARDS

"SO EXCITED to be a part of this new World Restaurant Award initiated by Joe Warwick and Andrea Petrini of Gelinaz. I really feel the intention of these awards comes from the ‘right' place, with the aim to celebrate and promote: gender-equality, diversity on all levels, transparency, community and collaboration. With ‘good seeds’, great things grow and bloom. Read all about the awards in this Delicious Article by Joanna Savill.” KK X

Image courtesy of Delicious

Comment

Comment

SYDNEY MAD MONDAYS

"Tonight was totally and deliciously ... MAD! MAD is a non-profit organization that brings together a global cooking community with a social conscience, a sense of curiosity, and an appetite for change. Thank you SO MUCH René Redzepi for inspiring and educating the cooking community to find creative solutions and make a difference in their restaurants, communities, and the world at large. Thank-you so much to the amazing speakers at our first Sydney MAD Mondays; Palisa Anderson, Uncle Max Dulumunmun Harrison, Gayle Quarmby and Nicole Watson which we held this evening at Carriageworks. Thank-you also to Lisa Havilah for your unstinting support and commitment and to everyone who put their heart and soul into tonight and all of our volunteers!" KK X. For more information on our next Sydney MAD Mondays event on 16 July event visit Carriageworks.

Kyie-Kwong-MAD-Mondays-Sydney.png

Comment

Comment

EGG NOODLE SALAD WITH CHINESE BARBECUE PORK AND PICKLED CARROTS

This dish is inspired by a Chinese noodle salad my uncle Jimmy brings to Kwong family gatherings. The Chinese barbecue pork pieces and pickles are my addition. My uncle uses freshly made thin egg noodles, which I prefer for this recipe because they are delicate in texture and not so filling. But feel free to choose your favourite, including Hokkien or Shanghai noodles. Look for fresh thin egg noodles in the refrigerated section of the Asian grocer.

Serves 6 - 8 as part of a banquet

  Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

Ingredients

2 large celery sticks, finely sliced on the diagonal

1 tbsp vegetable oil

500g fresh thin egg noodles

1 tbsp brown sugar

1 tsp light soy sauce

250g Chinese barbecue pork, warm or at room temperature, finely sliced

90g (1 cup) bean sprouts

60g (½ cup) drained pickled carrots* (recipe below)

80ml (⅓ cup) liquid from pickled carrots*

50g (½ cup) fresh black fungus

2 tsp sesame oil

Method

1. Bring a large saucepan of water to the boil. Blanch celery for 30 seconds, then remove with a slotted spoon. Refresh under cold running water and drain well. Pat dry.

2. Add vegetable oil to same pan of water and bring back to the boil. Add noodles and cook until al dente. Drain and refresh under cold water. Drain thoroughly and place in a large bowl.

3. Heat sugar and soy sauce in a nonstick frying pan until sugar has dissolved. Add pork and heat through for 45 seconds or until slightly sticky.

4. Add pork and remaining ingredients to noodles and toss well using your hands. Arrange on a platter to serve.

Tip: I always have a bit of barbecue pork in the freezer. It's fantastic not only for a quick, flavoursome fried rice, but also great added to noodle dishes or finely sliced and added to wonton soup.

If you don't eat pork, you could add fried egg ribbons and fresh Asian herbs to make this a substantial vegetarian dish or swap the pork for cooked tiger prawns.

*Remember to make the pickled carrots a day ahead (recipe below).

 

CHINESE PICKLED CARROTS RECIPE

When I was growing up, Mum used to buy Chinese pickles in Chinatown that gave instant depth and character to dishes. But these days I like to make my own – they are easy and fun to make, and enhance dishes instantly. Add these pickles to other dishes or serve alongside any meal as a condiment.

Makes: 300g (about 2½ cups) drained

  Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

Ingredients

3 carrots (about 300g in total)

1 tbsp salt flakes

5cm x 2cm knob (20g) ginger, thickly sliced

1 whole star anise

¼ tsp Sichuan peppercorns

Pickling liquid

1 litre (4 cups) white vinegar

295g (1⅓ cups) white sugar

Method

1. To make the pickling liquid, combine vinegar and sugar in a heavy-based saucepan and stir over high heat until sugar dissolves. Bring to the boil, then reduce to a simmer and cook, uncovered and without stirring, for about 30 minutes or until reduced by one-third and slightly syrupy. Set aside to cool, then refrigerate overnight.

2. Meanwhile, peel each carrot and cut in half crossways. Cut each piece into slices two millimetres thick, then into matchsticks. Place in a bowl, sprinkle with salt and mix well to combine. Cover and refrigerate overnight.

3. The next day, drain the liquid from the carrots, squeezing well with your hands. Place carrots in a 1 litre capacity airtight jar or container, pour pickling liquid over to cover, add ginger, star anise and peppercorns. Refrigerate for one day to allow flavours to develop before using. The pickled carrot will keep for up to two weeks in the fridge.

 

Comment

Comment

CELEBRATING AUSTRALIAN-CHINESE NEW YEAR

SO EXCITED about celebrating our family’s ‘Australian-Chinese New Year’ beginning this Friday 16th Feb! Thank you so much to Good Food for capturing the spirit and energy of my beautiful mother Pauline and the delightful and charming stories relayed to me by one of my favourite aunties, ‘Aunty Connie’ and our friend Jeanette Cumines in today's article. Such rich family memories and deep tradition which my enormous extended 'Kwong and Fong Kee Clan’ can all hold onto forever and cherish. It is such a pleasure to be able to share my family with yours, enjoy this story and see my recipes below which I will also be offering at Billy Kwong as of this Friday 16th for two weeks, throughout the Lunar New Year Festival. Happy Australian-Chinese New Year everyone, KK! XX

  Photo: Anna Kucera

Photo: Anna Kucera

Comment

Comment

CHINESE NEW YEAR GOOD LUCK SALAD (YEE SANG)

This salad is also known as yee sang. The higher you toss this salad, the more good luck you'll have for the New Year!

Serves 6 as an entree as part of a banquet

  Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS

65g dried glass noodles

120g sashimi-grade ocean trout, sliced finely (or use sashimi-grade kingfish or snapper)

2 lebanese cucumbers, julienned

1 small carrot, peeled and julienned

100g white radish, peeled and julienned

40g munyeroo (native purslane), leaves picked (or use coriander leaves)

30g Bower spinach, picked (or use baby English spinach leaves)

10g pickled ginger, julienned

½ cup roasted macadamia nuts, finely crushed in a mortar and pestle

100g fresh black fungus

70g fresh bean sprouts

1 large red chilli, finely sliced

3 tbsp freshly squeezed finger limes (or use cheeks from 2 fresh limes)

300ml ginger and tamari dressing (see recipe below)

METHOD

1. Make the ginger and tamari dressing (see below)

2. Soak noodles in boiling water for 15 minutes, drain thoroughly.

3. Arrange all ingredients on a large round platter in separate piles, with the noodles in the centre, and the sashimi slices arranged on top of the noodles.

4. To serve, place platter in the centre of the table, make sure all guests have a pair of chopsticks, and pour 300ml of the dressing over the salad. Everyone must reach into the salad to mix and toss it with their chopsticks, saying very loudly "loh hei" (literally "to move upwards"). The higher you toss the salad, the better your New Year luck.

Serve alongside my recipes featured on goodfood.com.au; crab and ginger dumplings and deep-fried duck as part of a Chinese New Year banquet.

 

GINGER AND TAMARI DRESSING RECIPE

This versatile dressing is perfect with salads, steamed greens, roast chicken and grilled or barbecued seafood. It keeps for about three days in the fridge.

Makes about 730ml

INGREDIENTS

175ml malt vinegar

125g brown sugar

50ml water

175ml tamari

2 tsp sesame oil

1 cup extra virgin olive oil

2 tbsp finely grated white onion

1 tbsp finely grated ginger

METHOD

1. To make the dressing, pour vinegar into a heatproof bowl. Place sugar and water in a small pan and bring to the boil then turn the heat down to medium and allow sugar to caramelise until it is dark brown (about 2-3 minutes).

2. Just before caramel begins to smoke, remove from the heat, quickly pour into the vinegar bowl and whisk well. Add tamari and sesame oil and whisk well. Slowly drizzle in the extra virgin olive oil, whisking continuously, then stir through onion and ginger.

Comment

Comment

SPANNER CRAB AND GINGER DUMPLINGS WITH SICHUAN CHILLI OIL

  Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

Serves 4 as part of a banquet

INGREDIENTS

about 160g fresh picked spanner crab meat

2 spring onions, finely sliced

5cm x 1cm knob (15g) ginger, finely diced

1 tsp light soy sauce

½ tsp white sugar

½ tsp sesame oil

16 fresh round or square wonton wrappers (about 8cm across)

Sichuan chilli oil (see recipe below) 

10g picked native sea blite leaves (or use fresh dill)

pinch of Sichuan pepper and salt (see recipe below)

For the Sichuan pepper and salt

1 tbsp Sichuan peppercorns

3 tbsp sea salt

For the Sichuan chilli oil

2 tsp dried chilli flakes

½ cup vegetable oil

2 tbsp light soy sauce

2 tbsp hot water

1 tbsp rice wine vinegar

2 tsp white sugar

pinch of Sichuan pepper and salt (see recipe above)

METHOD:

To make the Sichuan pepper and salt dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat. Allow to cool, then grind to a powder in mortar and pestle or spice grinder (makes four tablespoons; store in an airtight container).

To make the Sichuan chilli oil place chilli flakes in a heatproof bowl. Heat oil in a small heavy-based saucepan until the surface seems to shimmer slightly. Carefully pour hot oil over chilli to release the heat and flavour. Stir to combine and set aside for at least 30 minutes to cool.

Strain cooled oil mixture over a bowl through a fine sieve and discard chilli flakes. Stir in remaining ingredients, including a pinch of Sichuan pepper and salt, to combine and set aside. 

To make the dumplings

1. Place all the dumpling ingredients (except wonton wrappers, Sichuan chilli oil and Sichuan pepper and salt in a bowl and combine well.

2. Next, fill and shape the dumplings by placing a rounded teaspoon of the filling in the centre of a wrapper. Dip your finger in water and moisten the edges of the wrapper. Gently lift one side of the wrapper and fold in half over the filling to the opposite side. Lightly press around filling and along edges to seal. Repeat with remaining wrappers and filling. Set the 16 dumplings aside in a single layer on a tray lined with baking paper.

3. Bring a large saucepan of water to the boil. Drop dumplings into the water a few at a time and boil for 2½ minutes or until cooked and wrappers are translucent. To test that the dumplings are ready, remove one and cut into it with a sharp knife to check that the filling is hot. When dumplings are ready, remove with a slotted spoon and drain onto a plate.

4. Arrange dumplings on a platter and serve immediately dressed with Sichuan chilli oil, garnished with the native sea blite and sprinkled with the Sichuan pepper and salt.

Serve alongside my recipes featured on goodfood.com.au; deep-fried duck and good luck salad as part of a Chinese New Year banquet. 

Comment

Comment

GOOD FOOD RECIPE

STIR-FRIED ASPARAGUS WITH GARLIC

Serves 4 to 6 as part of a banquet

The season of spring at Billy Kwong always calls for an asparagus stir-fry, sliced and cooked very lightly and quickly. It is interesting to use salt sometimes as the flavour enhancer, rather than using soy. This method is also great with fresh snowpeas, zucchini flowers, bok choy or Chinese white cabbage.

  Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS

2 bunches green asparagus (about 500g)

2 tbsp peanut oil

4 garlic cloves, crushed

1 tsp salt flakes

2 tbsp shao hsing wine or dry sherry

⅓ cup vegetable stock or water

1 tsp sesame oil

METHOD

1. Wash asparagus, trim and discard woody ends. Peel lower parts of stems, if necessary, and slice stems in half on the diagonal. Wash and drain well.

2. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add garlic and salt and stir-fry for 10 seconds. Add asparagus and stir-fry for one minute. Add wine or sherry and stir-fry for 30 seconds. Pour in stock and stir-fry for a further 30 seconds or until asparagus is just tender. Lastly add sesame oil and serve immediately.

Comment

Comment

GOOD FOOD RECIPE

STIR-FRIED SCALLOPS WITH SNOWPEAS & GINGER

Serves 4 to 6 as part of a banquet

I usually try to source Queensland saucer scallops for this dish, with their firm-medium, flavoursome flesh. Be sure to pat the scallop meat dry with a paper towel to remove any excess moisture before cooking and only cook this dish "a la minute" – the scallops should be rare and the snowpeas bright green and crunchy. You could of course substitute fresh green prawns for the scallops. If you are allergic to peanuts, use vegetable oil.

  Photography: William Meppem Styling: Hannah Meppem

Photography: William Meppem Styling: Hannah Meppem

INGREDIENTS:

2 tbsp light soy sauce

1 tsp malt vinegar

1 tsp brown sugar

½ tsp sesame oil

1 tbsp peanut oil

24 scallops, removed from their shells (about 240g scallop meat)

120g snowpeas, topped and tailed

3 spring onions, cut into 7cm lengths

4 ginger slices

2 tbsp shao hsing wine or dry sherry

METHOD:

1. Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside.

2. Heat peanut oil in a hot wok until the surface seems to shimmer slightly. Add scallops to wok, in two batches if necessary, and sear for 30 seconds on one side, then turn over and sear the other side for 10 seconds so they are nicely caramelised. Remove and drain on kitchen paper.

3. Add snowpeas, spring onions and ginger to wok and stir-fry for 30 seconds. Add wine or sherry and cook for 10 seconds.

4. Return scallops to wok, add soy sauce mixture and stir-fry for 30 seconds. Serve immediately.

Comment