About Me

I love to cook and more importantly, I like to improve the way I cook certain dishes. As such, this blog is borne out of a desire for a simple and organized way to manage the different variations of the dish that I tried. I will be posting recipes, pictures and comments on what works for me and what don’t. Hopefully, you will enjoy your time here, and do remember to give your feedback! Cooking is a constant evolution, a process and definitely not an end result!

Stir-fry Broccoli and Scallops with Garlic

by Shan's Recipes | Recipe's Categories: |
Stir-fry Broccoli and Scallops
Broccoli, a cruciferous vegetable, not only helps to fight against cancer-causing agent, but is also a good option for consumer that can't/don't take milk for its calcium content.

It is recommended by different websites that the cooking time for Broccoli best remain within 2 to 4 minutes in order not to kill off the cancer fighting nutrients. But if you will prefer broccoli to be softer like myself, you may follow the cooking steps in this post. Otherwise, at Step 2, you can leave the Broccoli on the serving plate and pour the remaining gravy on it from Step 8 and it is good to serve. 

This dish is definately not unfamiliar to many as it can be seen on most Chinese restaurants' menu. Hope that you will like it! =)

P.S. I stole my baby's (dog) broccoli for the week to cook this dish as there is no other vegetables in the fridge! I got to buy another one for him tomorrow....

Ingredients
  1. Broccoli (Cut of the "Stem" Portion)
  2. 6 to 8 Medium Frozen Scallops
  3.  1 tablespoon of Chopped Garlic
  4. 1 tablespoon of Oyster Sauce
  5. 1 teaspoon of Corn Flour mixed with 1 tablespoon of Water
  6. 4 to 5 tablespoon of Shang Tang (eg. Chicken Soup/ Dried Scallop Soup/ Dried Mushroom Soup)
  7. 2 tablespoon of Cooking Oil
Steps 
  1. Boil Broccoli & Scallops in hot water for approx 4 minutes
  2. Drain it and leave it aside
  3. Add Oil in hot pan
  4. Add Garlic and fry until fragrant (before it turns brown)
  5. Add Broccoli and Scallops and fry for 1 minutes for garlic flavor to immerse into them
  6. Add Oyster Sauce and Shang Tang and stir to mix well.
  7. Let the mixture boil for approx 3 to 4 minutes for the scallops to be cooked.
  8. Add Cornflour mixture slowly to avoid lumping and mix well
Serve while Hot!

Good to go with Rice, Soup and 2 more Stir-fry dishes.

Tips and Comments:
  • Thaw frozen scallops by dipping into tap water. It is important to keep scallops in a sealed bag to retain the original taste of the scallops.
  • Do not overcook the scallops as the meat will turn tough and chewy. Once the scallops turn translucent, it is done.

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