- 350g(12oz) Scallops, fresh or thawed from frozen
- 2 level tsp Chinese sweet chilli sauce
- 100g(4oz) carrots
- 3 celery sticks
- 1 tbsp dry sherry
- 1 tbsp soy sauce
- 1 tsp tomato puree
- 2 tbsp corn oil
- 1 tsp grated fresh ginger root
- 1 tbsp chopped spring onion
Mix the scallops with chilli sauce and set aside.
Cut carrots and celery into thin matchsticks.
Mix sherry, soy sauce and tomato puree with 2 tbsp water.
Heat 1/2 the oil in a large frying pan or wok.
Add the carrot and celery and stir-fry on a high heat for 1 minute.
Remove vegetables from pan and set aside.
Heat the memaining oil in the pan, than add ginger and spring onion and stir-fry briefly over high heat.
Add the scallops and turn them in oil to seal them on all sides.
Lower the heat to med. add soy sauce mix to the pan and stir well.
Return the vegetables to the pan and stir well.
Stir-fry for 3-4 mins until the scallops feel firm.
Serve the dish hot.