Stir Fried Scallops With Gai Lan (chinese Broccoli... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 3 |
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The sweetness of fresh scallops was just pleasant to neutralize the slight bitterness of Gai Lan (Chinese Broccoli) Ingredients:
1 bunch of gai lan (if it's not available, you can opt for broccoli) |
1 tbsp chopped garlic |
6-9 pc fresh raw scallops |
100ml stock/plain water |
4 tbsp cooking/vegetable oil |
cornstarch mixture (about 1/2 tbsp cornstarch mixed with 2 tbsp water) |
seasoning |
1 tsp salt (to your taste) |
1/2 tsp sugar (to your taste) |
chicken stock powder (optional) |
Directions:
1. Give scallops a rinse, then brine (just enough to cover) 5 minutes before cook, drain.
2. Wash Chinese broccoli, trim 1/2 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.
3. 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.
4. Stir fry for 2 minutes; add in seasoning then stock/plain water.
5. 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)
6. Taste test before thicken with corn starch and serve.
7. Tips:
8. 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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