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Stir-fry Scallop with Vegetables

Stir-fry Scallop with Vegetables Recipe

This scallop with vegetables (baby corn, carrot & snow peas) stir-fry is a balanced Chinese side dish with both meat and veggies in it. Deliciously savoury and goes well with rice.


  • 1 tbsp cooking oil
  • 4 slices ginger julienned
  • 3 garlic cloves minced
  • 10 medium scallops thaw if using frozen, pat dry on kitchen towels
  • 4 baby corn cut diagonally to 2-3 sections
  • half carrot sliced thinly & diagonally
  • 12 snow peas prepped & trimmed

Seasonings (A)

  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp Maggi seasoning sauce (or 1 tsp fish sauce/light soy sauce or pinch of salt) to taste
  • 1 tbsp Chinese wine (Hua Diao/Shaoxing)


  1. Cook aromatics. Heat oil in wokpan. Add ginger and garlic. Stir fry briefly until aromatic.
  2. Add scallops, baby corn and carrot to the wok. Stir fry until all the scallops have just turned opaque.
  3. Add seasonings at (A) and stir fry to coat everything evenly in the sauce. When the scallops are cooked, add snow peas and stir fry until cooked, about 30 seconds to 1 minute.
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3 comments on “Stir-fry Scallop with Vegetables”

  1. So very delicious and appetizing, esp. those scallops…absolutely heavenly!

  2. So…did it work? not planning what to cook ? I don’t think it will work for me esp when life gets hectic. :o
    Another homely delicious dish – making me so hungry

    • it worked for me! because I only need to think of which “protein of the day” (e.g. pork, scallop or tofu) to cook with the base ingredients :D but now after 3 weeks of snow peas, carrot and baby corn, I have to cook something else :p

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