Stir-fried Scallops with Cress

Name: Stir-fried Scallops with Cress
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Scallop meat; 200g Cress; Some Green onion ginger; Some Dried chili; 5g oil; 5g salt; 3g Vinegar; 3g Oyster sauce

by Minger Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I saw the cress in the supermarket today and bought a handful as it was fresh. Speaking of water celery, we need a few more words. The size of water celery is much smaller than the celery we usually eat, but the celery has a stronger flavor. Without celery tendons, the taste is better. The price is slightly more expensive than celery. , But good value for money. I bought a lot of scallop meat at the seafood market in the first few days, and I used the cress bought in the supermarket to stir-fry a plate. Unexpectedly, the whole family liked it. After four dishes were fried, it was the first to eat it.

Ingredients

Stir-fried Scallops with Cress

1. First, the ingredients are processed. The scallop meat is naturally thawed, and the small black ball at the tail is removed and washed for later use. (This small black ball is reserved in many places. It is said that it can nourish the stomach, but I don’t have any appetite. So it was removed); the cress was removed from the roots and leaves and cut into sections of about three centimeters; the rest of the auxiliary materials were prepared.

Heat the pan and heat the oil, add the green onion, ginger, and dried chilies to create a delicious aroma.

2. Add the processed scallop meat and stir fry.

3. Stir-fry for about three or four minutes. When the scallop meat shrinks and becomes juice, add the water parsley and stir fry.

4. After stir-frying evenly, add appropriate amount of salt, vinegar, and oyster sauce to taste. Continue to fry until the cress is broken and it can be out of the pan.