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Teriyaki Scallops Stirfry

Dinners in our households can be a simple affair. Lately however, AR has been requesting for more Chinese style meals. Being a Cantonese girl means I often think of dinners as “Soup, meat, vege and rice” combo. Unfortunately though, more than often, I am back home late and the thought of being in front of the stove for more than 30 minutes does turn me off cooking.

So we compromise. The “soup, meat, vege and rice” combo, is much better off handled over the weekend. Sometimes, he just have to do without a soup. Being brought up under my grandmother’s wings means that soups must be boiled many hours and with love. And I simply can’t handle preparing it in the morning before I head off to work either. Some weekends however, it is doable.

Isn’t funny how husbands are “not quite fussy” until they got married?

I regretted buying the Woolworths Brand of Teriyaki Sauce- wonder what was I thinking of getting a Home Brand? Most of the time though, I have no problems with Home brand but when it came down to this sauce, it wasn’t as good as it should be! Too sweet, and it didnt taste like teriyaki at all! Next time, back to the oriental store and stick with a Japanese brand!

Speaking of Woolworths, my bargain side came out quite unglamly at Woolworths one day- All seafood were being marked down and it was close ot 5pm. Haggling resulted in 50% discount in these scallops! YES! My Singaporean blood remains…. 

Teriyaki Scallops Stir Fry (Serves 4) 

400 grams of baby scallops
1 bunch of spring onions sliced
1 red capsicum diced
1/4 of cabbage sliced
1 tablespoon of garlic
1tsp of chopped chilli
3 tablespoon of teryaki sauce
1 tablespoon of soy

Saute garlic and chili till it smells sooo good. Then add the veges. Add a couple of tablespoons of water. Cook till it is nearly done. Push them aside. Add scallops and quickly fry them till they are not transparent. Add sauces and toss everything together.
Serve with rice.


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