Ingredients - 280g frozen scallops, 1 broccoli, 8 straw mushrooms, 1/2 bamboo shoots, 2 tablespoons minced garlic, 2 slices ginger, 2 tablespoons grapeseed oil, Marinade - 1 teaspoon cornstarch, 1/2 egg white, 1/2 teaspoon white pepper, 1 teaspoon cold-pressed black sesame seed oil, Thickening - 1 tablespoon vegan salsa verde, 1 teaspoon soya bean paste, 1/2 teaspoon organic golden sugar. 1 tsp corn starch, 4 tbsp water

How to Make

1: Thaw scallops, rinse with water and dry, and marinate with marinade for about 10 minutes.

2. Wash mixed vegetables. The first thing you need to do is to cut the broccoli into small pieces, cut the mushrooms in half, and peel and slice the asparagus. The first thing you need to do is boil the vegetables in boiling water, and then remove them from the water.

3. Heat 1 tablespoon of grapeseed oil in a red wok, sauté the ginger and garlic, add the scallops, and stir-fry over medium heat until the scallops are 70 percent cooked.

4: Add 1 tablespoon of grapeseed oil to the wok, then stir fry the mixed vegetables, add the scallops and gravy.