HOY FARANG (STIR FRIED SCALLOPS WITH VEGETABLES)

Ingredients:
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
Salt
Oil

Method:

• 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.