This dish smells so fragrant and delicious and adding cashew nuts give it more crunch!
I fried with colourful vegetables baby corn, some red capsicum and shredded carrots.
Recipe
1 packet of frozen large scallops from NTUC thaw according to instructions
Baby corn 3 pcs cut into small sections
1 /6 of a red capsicum diced
Some shredded carrots
3 shiitake mushrooms sliced
A handful of salted cashew nuts
Some minced garlic
Sprinkle of salt
Sprinkle of pepper
About 3 tablespoon oil
Gravy - mixed all together
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon salt
2 teaspoon cornflour mixed
2 tablespoon water
Method
Defrost the scallops and sprinkle salt n pepper to marinate about 10 minutes
Heat oil and fry garlic till fragrant push the garlic aside
Add in all the cut vegetables
Stirfry about 2 minutes
Add in the scallops n stirfry about 1 minute
Add in the gravy and cashews and fry till start to boil and thickened
Serve with rice
I used yellow n green capsicum with 2 mushrooms
