Stir-Fry Scallops With Gai Lan


1 bunch of Gai Lan (If it's not available, you can opt for broccoli)
1 tablespoon chopped garlic
100 milliliters stock/plain water
4 tablespoons Cooking/Vegetable oil
Cornstarch mixture (about ½ tbsp cornstarch mixed with 2 tbsp Seasoning:
1 teaspoon salt (to your taste)
1/2 teaspoon sugar (to your taste)
Chicken stock powder (optional)


Give scallops a rinse, then brine (just enough to cover) 5 minutes before cook, drain. Wash Chinese broccoli, trim ½ 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. 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. Stir fry for 2 minutes; add in seasoning then stock/plain water. Toss in scallops, give a few quick stir about another 2 minutes or until Gai Lan's stalks a


I used Gai Lan (Chinese broccoli 芥兰) to complement the scallops; the sweetness of fresh scallops was just pleasant to neutralize the slight bitterness of Gai Lan. Other than my signature dish,




Friday, November 12, 2010 - 2:58am


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