Beef and Scallop With Broccoli Oyster Sauce

Broccoli and Scallops - Easy Chinese vegetable recipe that is great for all occasion. Fresh broccoli with scallops in a sauce make it a great dish.

Delight welcome Wiffy of Noob Cook to Rasa Malaysia today.

She is sharing with the states a Chinese New Yr recipe called 花开富贵, or stir-fried broccoli and scallops, which means richness and abundance. Noob Cook is a peachy Singaporean nutrient weblog with many delicious home-cooked recipes, I have to say that Wiffy is certainly no noob in the kitchen equally she constantly whips up droolworthy, succulent, and homey dishes.

Hop over to Noob Melt and check information technology out yourself.  This broccoli and scallop dish pairs perfectly well with other Chinese New Twelvemonth recipes that I have recently posted.

Broccoli and Scallop is i of my favourite dishes to guild when I consume out at our local zi-char stalls or Chinese restaurants.

However, it'south ordinarily not inexpensive presumably because of the fresh scallops. That'due south why I similar to make this at home. Existence a noob melt, I am unabashed about my non-purist manner of cooking, and hence I would similar to share my curt-cutting way of remaking this dish at home.

The method is super easy – simply blanching the vegetables in humid h2o for just a few minutes, and so creating a fast and simple cheater's sauce using instant vegetable stock and corn starch solution to drizzle over the vegetables & seafood. While this dish is small in endeavor, it is large in sense of taste and also piece of cake on the wallet.

With Chinese New year coming around the corner, this is an cheering and colourful dish to serve to your family. The broccoli florets and carrots sliced to flower shapes symbolise richness and abundance (花开富贵).

How Many Calories per Serving?

This recipe is only 92 calories per serving.

What Dishes to Serve with This Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

Become tricks for quick & easy meals!

Prep Time ten minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

(A) Vegetables:

• 200 g (7 oz.) broccoli, ends trimmed and separate to smaller florets
• 200 1000 (seven oz.) fresh white scallops, around ten*
• 1 medium carrot, peeled, sliced (you tin can cut them to decorative flower shapes if you lot similar)
• 10 pacific clams, 鲍贝 ,optional
• 1 tablespoon vegetable oil
• 3 slices old ginger

(B) Cheater's Sauce:

• a very small piece of vegetable cube, see photograph
• iv tablespoons hot h2o
• cornstarch solution, ane/2 tbsp cornstarch dissolved in one tbsp water, stir till dissolved

Instructions

(A) Blanching vegetables:

1. Heat a big pot of h2o with vegetable oil added.
2. When the water is boiling, add sliced carrots and broccoli and flinch for 3 minutes. Take them out and set aside. If you lot like, you can plunge the blanched broccoli in an ice water bath then that they retain their bright light-green hue.
3. Add ginger slices to the water you previously used to blanch vegetables. When the h2o is boiling, blanch clams for ane minute and scallops for ii minutes. Take them out and set aside.
4. Conform blanched vegetables & seafood on a round serving plate. Place the broccoli around the plate with the stalk pointing inwards, afterwards which adjust the scallops, clams and broccoli in the center, covering the broccoli stems.

(B) Making the Cheater's Sauce:

1. To ready the sauce, dissolve vegetable cube in hot h2o. Add together vegetable stock to a saucepan/wok. When it comes to a boil, add cornstarch solution, bit by fleck, till it reaches the desired consistency. The ideal consistency (to me) is something slightly lighter than the thickness of oyster sauce. If yous sauce is too watery, add more cornstarch solution; if information technology is also thick, just add a bit of water.
2. Pour the sauce over the vegetables you arranged previously and serve immediately.

Notes

* Where I bought my scallops in Singapore

I'thou quite fussy nigh the freshness of the scallops used. Therefore, I always buy the bigger ones sold at the fridge section of NTUC (they price effectually $one per scallop) because they gustatory modality juicier and fresher. I detect that the scallops sold in a box at the frozen section (the final I checked, they price effectually Due south$ix per box, and in that location are at least xxx scallops inside) though much cheaper, are smaller and a little "fishy" in taste, at least to me.

Nutrition Information

Yield

iv

Serving Size

iv people
Corporeality Per Serving Calories 92 Total Fat 3g Saturated Fatty 2g Unsaturated Fat 0g Cholesterol 13mg Sodium 254mg Carbohydrates 6g Fiber 1g Sugar 1g Protein 8g

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Source: https://rasamalaysia.com/broccoli-and-scallops-recipe/