Recipe: Vegan Scallops with Sweet Peas

During Chinese New Year, scallops are often served, as it is an auspicious ingredient which symbolises new opportunities for the new year. 

Stir fried scallops with sweet peas is one of my favourite ways of serving scallops (recipe here). This year, I've created a vegetarian version to serve on the first day of CNY 2022 (we're vegetarians on the first day). The mock vegan “scallops” are created using king oyster mushroom which has a great meaty texture. I have to say they really do look like real scallops and tastes great too. Sweet peas and carrots pair well with scallops, and they are auspicious too - symbolising both unity and good luck. 

Vegan scallops with sweet peas

Recipe by Baby Sumo

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4

Ingredients
For the vegan “scallops”
200g king oyster mushroom
1 tbsp cooking oil
1-2 tbsp salted butter
Salt
Freshly ground black pepper
1 tbsp cooking sake

For the veggie stir fry
130g sweet peas, ends trimmed
5-6 carrot slices, cut into flower shapes
1 tbsp shallot oil
1tbsp water
1/2 tsp mushroom or vegetarian stock powder

1. Trim the ends off the mushroom. Cut into 2-3cm pieces from the stalks.

2. Using a knife, cut cross lines on the mushroom. Watch the video in this post to learn how to cut the cross lines.

3. Melt butter with oil in a pan. Pan fry the mushrooms until golden, then flip, and repeat for other side. Once both sides are golden, add cooking sake and season with salt and pepper, cover and cook for a further min.

4. Heat shallot oil in another pan. Add sweet peas and carrots, along with water and seasoning and sauté for 2-3 mins.

5. Plate and enjoy!

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