Stir-fried sweet chilli five-spice scallops recipe
Try something different with scallops with this speedy stir-fry. Cooked in five-spice, ginger and chilli and served with rice and pak choi, this makes a fast midweek meal feel like a treat.
See method- Serves 2
- 10 mins to prepare and 10 mins to cook
- 176 calories / serving
Ingredients
- 1½ tbsp groundnut oil
- 1 large garlic clove, finely chopped
- 2cm fresh ginger, peeled and finely chopped
- ½ -1 red chilli, deseeded and finely diced
- 6 fresh scallops, washed & mussel removed
- good pinch Chinese five-spice
- 75g trimmed Tenderstem broccoli, halved lengthways
- 2 pak choi leaves separated
- ½ red onion, finely sliced
- 2tbsp sweet chilli sauce
- small handful coriander leaves
- 1 limes, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 735kJ 176.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 11.3gProtein 11.0gFibre 2.5g
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- Heat the oil in a wok or large frying pan. Once hot add the garlic, ginger and chilli and fry for a min or two until fragrant. Halve the scallops into thin discs then dust in the five-spice. Add to the pan and stir-fry for another minute. Remove everything to a plate and set aside.
- Add the broccoli to the wok with a splash of water, stir-fry for a couple of mins. Then add the pak choi, onion & sweet chilli sauce, fry for 2 mins more until just tender. Add the scallops back and warm through.
- Fold through the coriander and add a really good squeeze of lime. Serve straight away with steamed rice.
- See more Chinese recipes
