Scallop & Vegetable Stir-Fry With Black Bean Sauce
Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 300grams thin egg noodles
- 1/2 cup black bean sauce
- 3teaspoons brown sugar
- 1tablespoons salt-reduced soy sauce
- 1teaspoons cornflour
- 1tablespoons vegetable oil
- 12 fresh Tasmanian scallops
- 250grams snow peas, trimmed, halved diagonally
- 1 red capsicum, deseeded, thinly sliced
- 1 green capsicum, deseeded, thinly sliced
- 1 yellow capsicum, deseeded, thinly sliced
- 1 bunch broccolini, halved crossways
- 1 long red chilli, thinly sliced
- 1 cup bean sprouts, trimmed
Nutrition per serving
1960kJ / 468Cal
1960 Kilojoules or 468 Calories
22% of daily energy intake*
Protein
23.4grams
Fat
7.6grams
Carbs
73.8grams
Sugars
16.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Treat yourself to a seafood stir-fry midweek. It's quick and easy to cook, and has all the flavours you know and love.
Method
Step 1 of 4
Prepare noodles according to packet instructions.
Step 2 of 4
Meanwhile, combine black bean sauce, sugar, soy, cornflour and ¼ cup cold water in a small bowl.
Step 3 of 4
Heat oil in a wok or large frying pan over high heat. Cook scallops for 1 minute on each side or until golden. Transfer to a plate and cover to keep warm. Add snow peas, capsicums and broccolini, then stir-fry for 2 minutes or until just tender. Add noodles, sauce mixture and scallops to wok and stir-fry for 2 minutes or until sauce has thickened.
Step 4 of 4
Divide stir-fry mixture among bowls. Serve topped with chilli and bean sprouts.
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