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Wok fried scallops with Asian greens & oyster sauce


  • Heat a good slurp of oil in a hot wok (or heavy-bottomed pan) to smoking. Then add the scallops and quickly toss to just sear. Remove.
  • Add a little fresh oil to the wok, if needed, and gently sauté the garlic, ginger and capsicum until just coloured, regularly stirring.
  • Then add about ½ cup stock and a splash each of soy, Chinese wine and rice wine vinegar with the oyster sauce and ground pepper. Stir well and gently simmer until the sauce a glaze is formed.
  • Add the bok choy and spring onions with a little more stock. Briefly cook and then taste for seasoning.
  • Return the scallops to the wok with any  juices. Briefly toss and serve with steamed rice on the side.


  • vegetable oil
  • 8-10 scallops, cleaned
  • 2-3 large garlic cloves, crushed
  • 1 tspn grated fresh ginger
  • ½-1 red capsicum, cored, seeded & finely sliced
  • 1-2 cups chicken or vegetable stock
  • soy sauce
  • Chinese rice wine (or dry sherry)
  • rice wine vinegar
  • 2-3 tbsp oyster sauce
  • freshly ground pepper
  • 2 bok choy, shredded
  • 2-3 spring (green) onions, shredded
  • 2 tbsp coriander leaves

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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