Nourishing Scallop and Vegetable Medley
A beautiful scallop and vegetable medley.
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|
|2 teaspoons||MAGGI® Concentrated Chicken Stock|
|50 g||lily bulbs, petals plucked|
|2 teaspoons||MAGGI® Oyster Sauce|
|¼ teaspoon||dark soy sauce|
|1 teaspoon||corn flour (mixed with 150 ml water)|
On a clean chopping board, cut the broccoli and cauliflower into small florets and the carrots into flower shapes.
- Blanch the vegetables and plate them nicely on a serving dish.
- 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.
Scoop out the stir fried vegetables and place it together with the blanched vegetables.
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.
When the sauce is ready, pour over the vegetables.
Prepare a stir-fried meat dish and serve this medley of vegetables along with some steamed white rice.