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Scallops - 400 gms (shelled)
Mangetout - 50 gms
Cabbage - 50 gms (sliced)
Savoy cabbage - 50 gms (sliced)
Broccoli - 50 gms (small florets)
Cauliflower - 50 gms (small florets)
Red pepper - 25 gms
Green pepper - 25 gms
Chinese mushrooms - 50 gms
Baby sweetcorn - 50 gms(sliced)
Garlic cloves - 4(halved)
Chicken stock - 125 ml
Peanut or corn oil - 50 ml
Oyster sauce - 4 tbsp
Dark soy sauce - 1 tbsp
White ground pepper - 1/2 tsp


  • Finely chop the garlic.
  • Wash and prepare all the other vegetables.
  • Pace a saucepan full of slightly salted water on the heat and bring to the boil.
  • Now add the vegetables and scallops for a few seconds to scald them.
  • Drain and set aside.
  • Preheat a wok, add the oil and when hot, stir fry the vegetables and scallops.
  • Now add the chicken stock and continue cooking for three or four minutes, making sure the vegetables are still crunchy.
  • Finally, add the oyster sauce and soy sauces, and sprinkle with pepper.
  • Mix thoroughly and cook for one more minute before serving.

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