Braised Mushroom and Scallop with Broccoli
Equipment
- Wok
Ingredients
- 1 broccoli head
- 9 scallop
- 9 mushroom
- 1 tbsp dried wolfberries
- 1 carrot
- 1 tsp chopped garlic
- 1 1/2 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- 250 ml water for braising
- 1 L water for blanching
- 1 tsp salt
- 1 tsp cornstarch
Instructions
- Cut broccoli into florets.
- Peel the skin of a carrot and slice.
- Soak mushrooms and dried wolfberries until soften.
- Boil a litre of water in a pot. Add 1 teaspoon of oil and salt into the water. Blanch broccoli and carrot in boiling water for 2-3 minutes max.
- Remove broccoli and carrot with a slotted spoon and plunge into a bowl of iced water. This helps to retain the freshness and colour of the vegetables.
- In a wok, heat oil. Brown chopped garlic.
- Add mushrooms.
- Add 250ml water.
- Flavour with oyster sauce, dark soy sauce, light soy sauce and sugar.
- Cover the wok and simmer for 15 minutes.
- Add scallop and continue to simmer for 1 minute.
- In a bowl, mix cornstarch with a tablespoon of water. Pour into the wok and stir until sauce thickens.
- Dish out onto the plate with the broccoli, leaving some sauce in the wok.
- Add wolfberries into the sauce.
- Pour wolfberries and sauce over mushroom and scallops. Arrange blanched carrot. Serve immediately.
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