ingredients

 

2 4 6 8 Servings

• 200 grams scallops

• 150 grams broccoli

• 75 grams shiitake mushrooms

• 0.5 bunch fresh coriander

• 1 small piece fresh ginger

• 1 tablespoon groundnut oil

• 3 tablespoons chinese cooking wine

• 2 tablespoons dark soy sauce

• 1 tablespoon rice vinegar

• 4 rashes bacon, smoked

• 100 grams soba noodles

• 1 teaspoon oyster sauce

implements

 

for cooking 2 servings

• large saucepan

• deep pan / wok

• colander

• grater

instructions

 

1. In the large saucepan bring some water to boil and cook the soba noodles according to instructions (usually 7-9 minutes).

2. Meantime, chop 4 rashes of bacon in to lardons.

3. Using a coarse grater, grate 1 teaspoon of fresh ginger.

4. Break broccoli into the smallest florets. If the shitake mushrooms are large, half or quarter them.

5. Heat 1 teaspoon of groundnut oil in the deep pan or wok. Add bacon and ginger and let it fry for a couple of minutes.

6. Add broccoli and mushrooms. Pour in:
    - 3 tablespoons of Chinese cooking wine
    - 2 tablespoons of soy sauce
    - 1 tablespoon of rice vinegar
    - 1 teaspoon of Oyster sauce

7. Stir-fry for a minute, then add scallops and continue to cook for 4-5 minutes depending on the thickness of the scallops.

8. Chop up ½ bunch of fresh coriander, leaving a couple of stems for decoration.

9. Drain the soba noodles, add to the wok and mix it well. Throw in the fresh coriander.

To serve – Arrange the stir-fry in the serving bowls and decorate with a stem of fresh coriander.