Makes: 4 servings
50g (1 3/4 oz) black Chinese mushrooms, soaked for 20 minutes, and drained
1 T. sunflower oil
110g (4 oz) sugar snap peas, topped and tailed
110g (4 oz) red pepper, cut into strips
450g (1 lb) fresh scallops
4 fresh kumquats, finely sliced (or substitute sliced whole lemon or lime)
1 t. ginger, finely chopped
5 T. vegetable stock
2 T. low salt soy sauce
110g (4 oz) oyster mushrooms
110g (4 oz) button mushrooms
handful of fresh coriander
Remove the tough end of the stalks of the black mushrooms. Cut them into thin strips.
Heat the oil in a wok and sauté the sugar snap peas and pepper for 1 minutes. Add the scallops, kumquat and ginger. Cook until the scallops turn opaque and are almost firm, then remove from the wok and keep hot.
Add the stock and soy sauce and bring to the boil, then add all the mushrooms. Return the scallops mix to the wok, turn gently to mix through with the mushroom sauce.
Garnish with coriander and serve immediately.
The Ken Hom NutriWok Kit Recipe Book
Easy Weeknight Meals