How to make it

  • Give scallops a rinse, then brine (just enough to cover) 5 minutes before cook, drain.
  • Wash Chinese broccoli, trim ½ inch from the end of stalks, remove rough skin and discard. For easy cooking, if stems are too thick, half the stem and cut into bite-sized pieces (about 2 inches long). Separate the stalks from leaves.
  • Heat oil on high and sauté garlic till fragrant, add in Ga Lan stems, toss a while then followed by Gai Lan leaves. Stir to coat all leaves and stalks with oil.
  • Stir fry for 2 minutes; add in seasoning then stock/plain water.
  • Toss in scallops, give a few quick stir about another 2 minutes or until Gai Lan's stalks are tender and crisp with scallops change color and looks firm. (Scallops taste fine even if they are undercooked)
  • Taste test before thicken with corn starch and serve.
  • Tips:
  • To stir fry Gai Lan, you need a bit more oil than usual; else your dish may look unappetizing and dry.

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