Asian Ginger Scallop Stir-Fry - cooking recipe

Ingredients

2 tablespoons fresh lime juice
2 tablespoons shaoxing rice wine
1 clove garlic, crushed
8 ounces scallops
1 tablespoon sesame oil
1/2 inch fresh ginger (about 2 teaspoons finely grated)
4 spring onions
1/2 red pepper, diced
3 ounces button mushrooms
2 teaspoons soy sauce
black pepper, freshly ground
1 teaspoon cornstarch
2 tablespoons water

Preparation

Place scallops in a glass or ceramic bowl, pour over the combined lime juice, shaoxing and crushed garlic and mix gently.
Allow the scallops to marinate for 15 minutes, but no longer, as otherwise they will begin to 'cook' in the lime juice.
Meanwhile grate the ginger, cut the spring onions diagonally into 1/2\" lengths, slice the mushrooms, and dice the red pepper.
Pour the sesame oil into a wok or large skillet, and heat until almost smoking.
Add the ginger, spring onions, mushrooms and red pepper, and stir-fry for about 3 minutes until the ginger becomes fragrant.
Next add the scallops and marinade, and continue stir-frying for another 3 minutes, until scallops become opaque.
Add the soy sauce and mix thoroughly with all the other ingredients.
Season to taste with freshly ground black pepper.
Mix the corn starch and water together into a paste, drizzle into the wok, and cook stirring for another minute or two or until the sauce has thickened and is smooth.
Serve immediately with steamed white rice.