Stir-Fry Scallops With Gai Lan
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,
Total Steps
7
Ingredients
10
Tools Needed
7
Ingredients
- 1 bunch Gai Lan
- 1 tablespoon chopped garlic
- 9 pieces fresh raw scallops
- 100 milliliters stock or plain water
- 4 tablespoons cooking oil or vegetable oil
- 1/2 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon sugar
- chicken stock powder(optional)
Instructions
Step 1
Rinse scallops, then brine them in just enough water to cover for 5 minutes. Drain thoroughly.
Step 2
Wash Chinese broccoli. Trim ½ inch from the end of the stalks, then remove and discard any rough skin. If the broccoli stems are too thick, cut them in half lengthwise, then chop into bite-sized pieces (about 2 inches long). Separate the stalks from the leaves.
Step 3
Prepare the cornstarch mixture by combining ½ tablespoon cornstarch with 2 tablespoons water in a small bowl; set aside.
Step 4
Heat cooking oil in a wok or large skillet over high heat. Add chopped garlic and sauté until fragrant.
Step 5
Add Gai Lan stems to the wok and toss briefly, then add Gai Lan leaves. Stir to coat all leaves and stalks with oil.
Step 6
Stir-fry Gai Lan for 2 minutes. Add salt, sugar, and optional chicken stock powder (seasoning), then pour in the stock or plain water. Bring to a simmer, then stir in the prepared cornstarch mixture to thicken the sauce.
Step 7
Add the drained scallops and stir quickly for about 2 more minutes, or until the Gai Lan stalks are tender and scallops are cooked through.