Stir-fried Pea Shoots with Dried Tangerine Peel Oil and Fresh Scallops 陳皮油炒春豌豆苗配新鮮帶子

This Cantonese dish features tender pea shoots stir-fried with succulent fresh scallops, elevated by the aromatic essence of homemade dried tangerine peel oil. The unique citrusy fragrance of the tangerine peel oil perfectly complements the sweetness of the scallops and the crispness of the pea shoots, creating a harmonious and refreshing culinary experience.

Nutrition (per serving)

Ingredients

• 300g Fresh Scallops
• 500g Pea Shoots
• 3 tbsp Cooking Oil
• 5g Dried Tangerine Peel
• 3 cloves Garlic, minced
• 2 slices Ginger, thinly sliced
• 1 tbsp Shaoxing Wine
• 1 tbsp Light Soy Sauce
• 1 tsp Salt
• 1/2 tsp Sugar
• 1/4 tsp White Pepper Powder
• 50ml Chicken Stock
• 1 tsp Cornstarch
• 1/2 tsp Sesame Oil

Steps

1. Heat 2 tablespoons of cooking oil in a wok over low heat. Add the minced dried tangerine peel and fry gently until fragrant and crispy, about 3-5 minutes. Remove the tangerine peel bits (keep for garnish if desired) and set aside the infused oil.
2. Add the remaining 1 tablespoon of cooking oil to the wok. Once hot, add the marinated scallops and stir-fry quickly until lightly seared and opaque, about 1-2 minutes. Do not overcook. Remove scallops from the wok and set aside.
3. In the same wok, add the minced garlic and ginger slices. Stir-fry until fragrant.
4. Add the pea shoots to the wok. Stir-fry for about 1-2 minutes until slightly wilted. Pour in the Shaoxing wine, light soy sauce, the remaining salt, sugar, white pepper powder, and chicken stock. Add the dried tangerine peel oil. Continue to stir-fry until the pea shoots are tender-crisp.
5. Return the scallops to the wok with the pea shoots. Drizzle with sesame oil and toss briefly to combine. Serve immediately.

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