[ Prep Time: 60 min | Cooking Time: 7 min | Serving: 2 ]
Stir-fried pea shoots with dried scallops is a traditional luxury dish to celebrate Chinese new year. It requires only simple ingredients and it is quick and easy to make at home!
Ingredients
28 g Dried Scallops
295 g Pea Shoots
300 mL Chicken Stock
1 Tsp Shaoxing Wine
10 g Chopped Garlic
¼ Tsp Salt
Sauce Mix
1½ Tbsp Corn Starch
1 Tsp Light Soy Sauce
¼ Tsp White Sugar
1 Tsp Oyster Sauce
1 Tbsp Scallop Stock
Method
1. Rinse dried scallops (28 g), then soak with hot water (150 mL) for 1 hr.
![](https://static.wixstatic.com/media/268bf4_b51b6027ed0c43f7975a32ef3b0e047e~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_b51b6027ed0c43f7975a32ef3b0e047e~mv2.jpg)
2. Steam the dried scallops over medium heat for 30 min, keep the scallop stock and shred the scallops and set aside.
![](https://static.wixstatic.com/media/268bf4_a2e61a1222a0478fa2b27965f423cde9~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_a2e61a1222a0478fa2b27965f423cde9~mv2.jpg)
3. Soak pea shoots (295 g) with salt (1 tsp) for 20 min, drain and pat dry it with kitchen towels and set aside.
![](https://static.wixstatic.com/media/268bf4_ca9048b7b57b4c62ba7e13cc9629f74b~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_ca9048b7b57b4c62ba7e13cc9629f74b~mv2.jpg)
4. Prepare the sauce mix by mixing corn starch (1½ tbsp), light soy sauce (1 tsp), white sugar (¼ tsp), oyster sauce (1 tsp) and scallop stock (1 tbsp) then set aside.
![](https://static.wixstatic.com/media/268bf4_b3fa51eb64bc45fea7eea9fb00af319e~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_b3fa51eb64bc45fea7eea9fb00af319e~mv2.jpg)
5. Heat up some oil (2 tbsp) on a pan. Pan fry the chopped garlic (5 g) over medium heat.
![](https://static.wixstatic.com/media/268bf4_39619a9635c5415fbcd7e26e8ebfeec2~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_39619a9635c5415fbcd7e26e8ebfeec2~mv2.jpg)
6. Add pea shoots, pan fry over medium heat for 1½ min.
![](https://static.wixstatic.com/media/268bf4_a5141b95320f4cbaa8ae917d0d05156a~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_a5141b95320f4cbaa8ae917d0d05156a~mv2.jpg)
7. Add Shaoxing wine (1 tsp), salt (¼ tsp) and scallop stock (2 tbsp), pan fry over medium heat for 1 min and place them on a plate and set aside.
![](https://static.wixstatic.com/media/268bf4_adcdb20e654d465bbed9232220f2edac~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_adcdb20e654d465bbed9232220f2edac~mv2.jpg)
8. Heat up some oil (2 tbsp) on a pan. Pan fry the chopped garlic (5 g) and shredded scallops over medium heat.
![](https://static.wixstatic.com/media/268bf4_2c628f9294a449c880e7b80be614a86f~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_2c628f9294a449c880e7b80be614a86f~mv2.jpg)
9. Add chicken stock (300 mL) and scallop stock (100 mL), simmer over medium heat for 4 min.
![](https://static.wixstatic.com/media/268bf4_2a14c5e2fd8b4202a1ad7f04576345b9~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_2a14c5e2fd8b4202a1ad7f04576345b9~mv2.jpg)
10. Add the sauce mix and stir until the sauce has thickened.
![](https://static.wixstatic.com/media/268bf4_aac19cc4a58c4c9cb6f0f9c1aac99d1a~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_aac19cc4a58c4c9cb6f0f9c1aac99d1a~mv2.jpg)
11. Pour the sauce over the pea shoots to serve.
![](https://static.wixstatic.com/media/268bf4_b4bf5e33ff194057b78996248ef2016b~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_b4bf5e33ff194057b78996248ef2016b~mv2.jpg)