Celery 2-3 stalks
Unsalted roasted cashew nuts 10 pieces
Scallops 150g (about 5-6 pieces)
Chopped garlic 1 teaspoon

Oyster sauce 1 teaspoon
Water 1 Tablespoon

  1. Rinse scallops and split the scallops if thick. Season with salt and pepper.
  2. Remove veins from celery and cut into small sections. Parboil in water and drain.
  3. Heat oil and stir fry garlic. Add celery and little water and fry until soft.
  4. Add scallops to celery and add seasoning. Mix well.
  5. Add unsalted roasted cashew nuts before serving.
(Note: If an oven is available, roasted cashew may be prepared in advance and stored in a glass bottle. Black fungus (softened and pre-boiled) may be added to the celery before adding the scallops.)