Scallops in chilli black bean sauce

An unusual combination of green tea, leafy greens and speciality mushrooms add a flourish to Ching He-Huang's stylish stir-fry
By Ching-He Huang
Scallops in chilli black bean sauce
  • Rating:
  • Serves: 2-3
  • Cook Time: 8 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp groundnut oil
  • 1 clove garlic, crushed
  • 1 piece ginger, (3cm)
  • 10 large fresh scallops, removed from their shell, roes removed, cleaned
  • 2 tsp oyster sauce
  • 100 ml green tea
  • 1 small red bird's eye chillies
  • 1 green chillies, small, pungent
  • 1 tbsp cornflour
  • 2 tbsp cold water
  • 1 dashes of dark soy sauce
  • 100 g enoki mushrooms


1. Heat a wok over a high heat and ehen hot, add the groundnut oil.2. Add the garlic, ginger and salted black beans and stir fry for around 30 seconds. 3. Add the scallops and continue frying for another 30 seconds - until they begin to firm up and whiten. 4. Stir the oyster sauce, pour in the green tea and bring to simmer. 5. Toss in the chillies and add a dash of soy sauce followed by the spring onions.6. Mix the cornflour with the water, add to the wok and stir until thickened. 7. Place a bamboo steamer over a pan of simmering water and steam the gai lan, and enoki mushrooms until barely tender - about 3-5 minutes. 8. Arrange the steamed vegetables on a serving plate and top with the scallops. Pour over the spicy sauce and serve straight away

Rate This Recipe