Stir Fried Scallops With Gai Lan (chinese Broccoli)From Yinhomemade 5 years ago
- 1 bunch of Gai Lan (If it's not available, you can opt for broccoli) shopping list
- 1 tbsp chopped garlic shopping list
- 6-9 pc fresh raw scallops shopping list
- 100ml stock/plain water shopping list
- 4 tbsp Cooking/vegetable oil shopping list
- cornstarch mixture (about ½ tbsp cornstarch mixed with 2 tbsp water) shopping list
- Seasoning: shopping list
- 1 tsp salt (to your taste) shopping list
- ½ tsp sugar (to your taste) shopping list
- chicken stock powder (optional) shopping list
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.
- To stir fry Gai Lan, you need a bit more oil than usual; else your dish may look unappetizing and dry.
The CookYinhomemade North Shore City, New Zealand
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