Stir-fried Pea Shoots with Dried Tangerine Peel Oil and Fresh Scallops

Ingredients

Instructions

1. 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. 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. 3

   In the same wok, add the minced garlic and ginger slices. Stir-fry until fragrant.

4. 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. 5

   Return the scallops to the wok with the pea shoots. Drizzle with sesame oil and toss briefly to combine. Serve immediately.