Scallop and Tenderstem Stir-Fry with Ginger and Tamari

Make scallop and tenderstem stir-fry with ginger and tamari, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Scallops (Weighed raw.)
150 g Tenderstem broccoli
80 g Mushrooms
1 tbsp (15 g) Tamari
A thumb, in matchsticks Fresh ginger
2 cloves, about 6 g Garlic
Half a chilli, sliced Fresh red chilli
30 g Spring onion
1 tsp (4 g) Toasted sesame oil
3 g Rapeseed oil
Ingredient notes on the recipe page.

METHOD
1. Blanch the tenderstem in boiling water for two minutes and drain. Pat the scallops dry.
2. Heat the rapeseed oil in a wok over the highest heat. Sear the scallops for a minute a side until they brown, and lift them out.
3. Add the ginger, garlic and chilli for twenty seconds, then the mushrooms and tenderstem for two minutes. Add the tamari and toss.
4. Return the scallops for thirty seconds, then take it off the heat and add the sesame oil and spring onion.

Contains molluscs, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/scallop-tenderstem-tamari-stir-fry

AI-generated images illustrating the recipe.

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