500

g

scallops

1

Tbs

olive oil

4

drops

sesame oil

2

cloves

garlic; crushed

1

tsp

fresh ginger; finely chopped

1

medium

onion; finely sliced

1

small

red capsicum; sliced

1

small

green capsicum; sliced

1

fresh chilli

50

g

bean sprouts

200

g

broccoli; cut into small florets

1

Tbs

oyster sauce

1

Tbs

soy sauce

1 ½

cup

water, thickened with

2

tsp

cornflour

4

spring onions; sliced on an angle

20

coriander leaves (optional)

1

Heat oils in wok or frying pan, add onions, garlic and ginger and stir fry over medium heat for 30 seconds. Add capsicum, broccoli, and spring onions, stir frying a further 2 minutes on high heat.

2

Add scallops, sauces, stir fry for 1 minute, tossing, then add cornflour water until mixture thickens.

3

Toss in coriander leaves and serve with boiled rice.