Saturday, July 31, 2010

Broccoli and Scallops

1 small broccoli, ends trimmed and separate to smaller florets
1 carrot - peeled and sliced
10-12 pieces of large scallops
2 slices ginger
1 tsp minced garlic
1 tsp minced shallot
2 tbsp roasted cashew nuts
1 tbsp huatiao wine
1 tbsp soy sauce
1 tbsp oyster sauce
4 tbsp water
salt to taste
cornstarch solution
cooking oil

  1. Heat a pot of water.  Add a little salt and a little oil to the boiling water.  Blanch the broccoli and sliced carrots for a few minutes.  Drain and arrange them on a serving plate.
  2. Marinate the scallops with a little salt and pepper. Coat with some cornstarch and blanch for a while. Set aside.
  3. Heat up oil in a wok. Stir fry the shallot, ginger and garlic until fragrant. Add the scallops.  Add in huatiao wine, soy sauce, oyster sauce, water and cook for a few minutes till the scallops are cooked.
  4. Check seasonings and add salt if needed.  Add some cornstarch to thicken the sauce.
  5. Dish up and place on the plate with the vegetables previously arranged.
  6. Garnish with cashew nuts and serve warm.

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