Ingredients:


  • 450g (1 lb )scallops
  • 1 tbsp light soy sauce
  • 1 tbsp dry sherry
  • 3 tbsp vegetable oil
  • 1 large onion, peeled and cut in eights
  • 1 tsp chopped fresh ginger

Sauce
  • 1 tsp  chillie-garlic sauce
  • 2 tsp hoisin sauce
  • 1 tsp  sesame oil
  • 1/2 tsp  five-spice powder
  • 1 tsp  sugar
  • 1 tbsp  peanut butter
  • 60ml (1/4 cup) fish stock



Method:

  1. In a bowl combine scallops, soy sauce and sherry.
  2. Heat oil in wok. Add onion and stir-fry for 2-3 minutes.
  3. Blend in sauce ingredients and stir-fry until boiling.
  4. Heat the iron plate on top of your stove for 5 minutes before adding cooked ingredients.