Ingredients:
6 pcs of
fresh scallop
1 cup of broccoli
florets (about 300g)
6-8 pcs of
large dried Shitake mushrooms, soaked, trimmed and pat dry
150ml of chicken
broth
2
tablespoons of oyster sauce
Sprinkle
of sesame oil
Touch of
sugar
2-3
teaspoons of cornstarch, mixed with water to make into slurry
Minced garlic
2
tablespoon of vegetable oil
1 pot of
water with 1 tablespoon of sugar (to blanch scallops and broccoli)
Directions:
- Boil a pot of water over high heat, dissolve sugar in it. Reduce heat to medium fire and blanch scallops in simmering water for 1 minute. Remove and drain on wire strainer.
- With the same simmering pot, blanch broccoli florets for 2 – 3 minutes, or until softened and turned bright dark green. Remove from pot, plunge florets into ice water for few seconds, and return to hot water for fe seconds. Remove and drain. Arrange florets nicely in full circle around the edges of a large serving dish and arrange scallops in the center of the serving dish. Set aside.
- Heat work with oil over medium fire. Add garlic and stir-fry till fragrant. Add mushrooms into the wok, stir-fry for few seconds. Reduce heat to low fire. Add chicken broth and cover wok with lid to simmer mushrooms for 15 – 20 minutes.
- Mushrooms should be softened by now. Remove lid, add sesame oil, sugar and oyster sauce. Stir to mix well. Transfer mushrooms from wok to arrange around scallops placed on service dish.
- Now, to thicken the stock in work, stir-in cornstarch slurry. Ladle stock gray on the dish. Serve.
Tips:
To retain the fresh greenish color of the vegetables, add sugar into the boiled
water to blanch vegetables.
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