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kg Tasmanian Scallops
1 Cups Broccoli Flowerettes
3 cups finely chopped Bok Choy
1 cup mushrooms, sliced
1 cup onions, thinly sliced
2 cups Snow Peas, trimmed
2 tablespoons finely chopped coriander
2 cloves garlic, crushed
2 teaspoons ground star anise
1/2 cup chicken stock
3 tablespoons Soy Sauce
3 tablespoons cold water
1/4 cup rice wine vinegar
2 tablespoons cornflour
2 tablespoons vegetable oil


Heat oil in a wok or frypan.  Add crushed garlic, cook, stirring for 1 minute.  Add star anise and onions and cook for further 2 minutes. Add Tasmanian Scallops and stir fry quickly until scallops are seared and sealed on all sides. Add the remaining vegetables, stir fry for 2 minutes.  Pour over cold water and steam for further 1 minute.

Mix chicken stock, soy sauce, rice wine vinegar and cornflour together until combined.  Pour over vegetables, stirring until vegetables are coated and sauce boils and thickens.

Serve with plain steamed or boiled rice.

Scallops with Orange and Jalapeno Seared Sea Scallops with Zucchini Maple Glazed Sea Scallops Shanghai Sea Scallops
Scallops with Orange and Jalapeno Seared Sea Scallops with Zucchini Maple Glazed Sea Scallops Shanghai Sea Scallops




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