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Number of pax: 6 pax   Cooking duration: 25 minutes

Good to Know

Broccoli and cauliflower contain vitamin C. Steam or pre-blanch to prevent vitamin loss.


100 g broccoli, cut into small florets & pre-blanched
100 g cauliflower, cut into small florets & pre-blanched
100 g carrot, cut into flowers & pre-blanched
2 teaspoons corn oil
3 cloves garlic, sliced
8 pieces dried shiitake mushrooms, soaked until soft & drained
8 pieces scallops
2 teaspoons MAGGI® Concentrated Chicken Stock
50 g lily bulbs, petals plucked
2 teaspoons wolfberries
2 teaspoons MAGGI® Oyster Sauce
¼ teaspoon dark soy sauce
1 teaspoon corn flour (mixed with 150 ml water)


  1. On a clean chopping board, cut the broccoli and cauliflower into small florets and the carrots into flower shapes.

  2. Blanch the vegetables and plate them nicely on a serving dish.
  3. Next, heat the wok, add in some oil and wait for it to heat up. Add in the garlic, dried shiitake mushrooms, scallops, MAGGI® Concentrated Chicken Stock, lily bulbs and wolfberries. Stir fry for 3 minutes on medium heat.
  4. Scoop out the stir fried vegetables and place it together with the blanched vegetables.

  5. In a bowl, mix the MAGGI® Oyster Sauce, dark soy sauce and corn flour that has been mixed with 150 ml water). Let it simmer for 2 minutes.

  6. When the sauce is ready, pour over the vegetables.

  7. Prepare a stir-fried meat dish and serve this medley of vegetables along with some steamed white rice.

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