Oyster-Sauce Scallops and Mangetout

1 tablespoon rapeseed oil

Knob of fresh root ginger, peeled and grated

10 medium-size scallops

1 tablespoon Shaoxing rice wine or dry sherry

100 grams (3.4 ounces) mangetout (also known as snow peas), leave whole

1 tablespoon oyster sauce

1 tablespoon low-sodium light soy sauce or

Lee Kum Kee Double Deluxe Soy Sauce

1 teaspoon toasted sesame oil

FOR THE GARNISH:

1 pinch of ground toasted Sichuan pepper (optional)

1 small drizzle of Lee Kum Kee Chiu Chow Chili Oil

Heat a wok over a high heat until smoking and add the rapeseed oil. Add the ginger and toss for a few seconds to release its f lavor.

Add the scallops and cook for 5 seconds until seared and browned, then f lip them over.

Season with the Shaoxing rice wine or dry sherry, then add the mangetout and stir-fry for 5 seconds.

Add a small splash of water around the edge of the wok to create some steam to help cook the mangetout, then season with the oyster sauce and light soy sauce and toss to coat well. The total cooking time is about five minutes.

Drizzle in the toasted sesame oil, then transfer to a serving bowl.

Sprinkle over some ground Sichuan pepper and a small drizzle of Chiu Chow Chilli Oil and serve immediately.