500

g

scallops

450

g

mushrooms

115

g

snowpeas

2

large

onions

1

large

yellow capsicum

2.5

cm

piece fresh ginger; peeled

salad oil

salt

2

Tbs

oyster sauce

565

g

can lychees; drained

1

Tbs

dry sherry

About 1 hour before serving:

1

Rinse scallops with running cold water to remove sand from crevices; pat dry with paper towels. Cut each scallop horizontally in half, if they are large. Cut each mushroom into quarters; remove stem and strings along both edges of each snap pea. Slice each onion into wedges; cut yellow capsicum into strips. Cut ginger lengthwise into paper-thin slices; cut slices lengthwise into very thin strips.

To cook :

1

In nonstick 30cm skillet over medium-high heat, in 1 tablespoon hot salad oil, cook onions until golden brown, about 5 minutes. Add pepper strips, snap peas, and ¼ teaspoon salt; continue cooking until vegetables are tender-crisp, stirring frequently. Remove onion mixture to bowl.

2

In same skillet in 1 tablespoon additional hot salad oil, cook mushrooms, gingerroot strips, and ¼ teaspoon salt until mushrooms are tender, stirring often, about 10 minutes. Remove mushroom mixture to bowl with onion mixture.

3

In same skillet over medium-high heat, in 1 tablespoon additional hot salad oil, cook scallops and ¼ teaspoon salt until scallops are lightly browned, about 2 minutes. Return vegetables to skillet; add drained lychees.

4

In cup, mix oyster sauce and sherry; pour oyster-sauce mixture into skillet with scallop mixture; heat through.