Chinese-style Stir-fried Scallop

Posted on October 9, 2015 by cookwithkathy

Ingredients

14 oz fresh scallop
8 oz broccoli florets

Sauce

4 tbsp ketchup
4 tbsp Xiao Xing wine
2 tsp garlic chili sauce
2 tsp oyster sauce
1 tsp sugar
1tsp cornstarch
1 tsp minced ginger
2 tsp chopped green onion

Method

  1. Blanch broccoli in boiling water. Remove and arrange on the sides of the serving plate.
  2. Mix scallop with some cornstarch and egg white. Blanch in boiling water. Remove and drain.
  3. Add sauce ingredients to a wok. Bring to a boil. Add scallop. Toss to combine and heated through. Remove to the centre of the serving plate with the broccoli. Serve hot.

Source: Hong Kong magazine

Filed under: Cheese, Recipe Clipping, Sauce, Seafood, Vegetable |

« »