[Ingredients]
2tbsp groundnut oil
1tbsp finely chopped fresh root ginger
3tbsp finely shredded spring onion
450g scallops
2tbsp shaoxing jiu (shaoxing wine)/dry sherry
2tsp light soy sauce
1tsp sugar
1/2tsp salt
1/2tsp ground white pepper
225g trimmed snow pea
2tbsp water
2tsp sesame oil
[Steps]
Heat wok at high heat until hot. Add 1tbsp of oil and when it is very hot and slightly smoking, add ginger and spring onion. Stir fry for 10mins.
Immediately add in scallops and stir fry 1min. Add soy sauce, sugar, salt, pepper and 1tbsp of wine. Stir fry 2mins.
Transfer mixture into a bowl and set aside.
Wipe wok clean and reheat over high heat. When it is hot and slightly smoking, add remaining oil and mangetout. Stir fry 10secs.
Immediately add in wine and water, stir fry 2mins.
Return scallop mixture to wok and continue to stir fry for 2mins. Add sesame oil and stir fry for 1min. Serve immediately.