A simple recipe for Oyster-Sauce Scallops to make at home

Richard Vines

BLOOMBERG – Ching He Huang is the face of Chinese cooking for many TV viewers. In the United Kingdom (UK), she’s known for shows such as Exploring China, while her programmes in the United States (US) include Easy Chinese: New York & LA, for which she received a Daytime Emmy Award nomination. As well as being in demand on TV, appearing with other chefs including Rachael Ray and Ken Hom, she has published nine cookbooks, with a 10th, Asian Green. For Bloomberg, she supplied a simple recipe for Oyster-Sauce Scallops and Mangetout that first appeared in her book, Stir Crazy.

“This is a super-easy and delicious Cantonese-inspired seafood dish that uses only a few fresh ingredients,” she said. “If you can get fresh scallops from the fish counter, that’s perfect: They are super-sweet and absorb the delicate gingery notes, umami savouriness from buying a good-quality oyster sauce.

The recipe is straightforward but you need to be very fast. The initial cooking time on the scallops is just five seconds, for example, and ditto for the mangetout, so you should have your ingredients lined up in order and ready to go.

The wok must be hot, and Ching suggests a total cooking time of five minutes.

It serves four as a side, but I ate it all myself in a single seating. Yes, I’m greedy.

Oyster-Sauce Scallops and Mangetout. PHOTO: BLOOMBERG

Oyster-Sauce Scallops and Mangetout


– One tablespoon rapeseed oil

– Knob of fresh root ginger, peeled and grated

– 10 medium-sized scallops

– 100 grammes mangetout

– One tablespoon oyster sauce

– One tablespoon low-sodium light soy sauce or Lee Kum Kee Double Deluxe Soy Sauce

– One teaspoon sesame oil


Heat a wok over high heat until smoking and add the rapeseed oil. Add the ginger and toss for a few seconds to release its flavour. Add the scallops and cook for five seconds until seared and browned, then flip them over then add the mangetout and stir-fry for five 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.