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Chilli vegetable stirfry with BBQ pork & grilled scallops

Method

  • Heat the oil in a wok (or large non-stick pan) and briefly saute the garlic, ginger and chillies. Add the spring onions, carrots, celery and capsicum. Toss well to coat with oil.
  • Then add the stock, soy and oyster sauce to the wok. Mix well and briefly cook until the vegies are crisp-tender, before adding the BBQ pork. Toss to heat through and taste the sauce for seasoning.
  • Spray the scallops with oil and briefly cook over a high heat on a preheated ridged grill (or BBQ).
  • Mound the vegies in individual bowls (or one large bowl) and top with the scallops. Serve with steamed rice on the side.

Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 cm piece fresh ginger, grated
  • 3 small red chillies, seeded & finely sliced
  • 3 spring (green) onions, cut in 2 cm lengths
  • 6 baby carrots, sliced on the diagonal
  • 3 celery stalks, sliced on the diagonal
  • 1 red capsicum, cored, seeded & finely sliced
  • ½ cup vegetable (or chicken) stock
  • a good splash of soy sauce
  • a good splash of oyster sauce
  • 100 gm cooked Chinese BBQ pork, sliced
  • 12-16 scallops, cleaned
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm