Stir-fried sweet chilli five-spice scallops recipe

  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 176 calories / serving
  • Healthy
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HE SWEETCHILLIFIVESPICE

Heat the oil in a wok or large frying pan. Once hot add the garlic, ginger and chilli and fry for a minute or two until fragrant. Halve the scallops into thin discs then dust in the five-spice. Add to the pan and stir-fry for another minute. Remove everything to a plate and set aside.

Add the broccoli to the wok with a splash of water, stir-fry for a couple of minutes. Then add the pak choi, onion & sweet chilli sauce, fry for 2 minutes more until just tender. Add the scallops back and warm through.

Fold through the coriander and add a really good squeeze of lime. Serve straight away with steamed rice.

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  • Ingredients

  • 1½tbsp groundnut oil
  • 1 large garlic clove, finely chopped
  • 2cm (3/4in) piece of fresh ginger, cut into matchsticks
  • ½ -1 red chilli, deseeded and finely diced
  • 6 fresh scallops, washed & mussel removed
  • good pinch Chinese five-spice
  • 75g trimmed Tenderstem broccoli, halved lengthways
  • 2 pak choi leaves separated
  • 1/2 red onion, finely sliced
  • 2tbsp sweet chilli sauce
  • small handful coriander leaves
  • 1 limes, cut into wedges
  • Energy 735kj 176kcal 9%
  • Fat 10g 14%
  • Saturates 2g 11%
  • Sugars 9g 10%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 11.3g Protein 11g Fibre 2.5g

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