This dish emphasizes the freshness and delicate seasoning that give Cantonese cuisine its reputation. Chinese broccoli or Bok Choy is traditionally used, but you could use regular broccoli.
Ingredients: (Serves 6)
- 350 g/12 oz scallops, roe removed
- 2 tablespoons Shaoxing rice wine
- 1 tablespoon roasted sesame oil
- 1 teaspoon finely chopped ginger
- ½ scallion (spring onion), finely chopped
- 200 g/7 oz Chinese broccoli or bok choy (pak Choi)
- 80 ml/2½ fl oz chicken stock
- ½ teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon freshly ground white pepper
- 1 teaspoon cornstarch (cornflour)
- 1 tablespoon oil
- 1 tablespoon finely shredded ginger
- 1 scallion (spring onion), finely shredded
- 1 garlic clove, very thinly sliced
Method:
Slice the small, hard white muscle off the side of each scallop and pull off any membrane. Rinse the scallops and drain. Holding a knife blade parallel to the cutting surface, slice each scallop in half horizontally. Place the scallops in a bowl with 1 tablespoon of the rice wine, ¼ teaspoon of the sesame oil and the chopped ginger and scallions. Toss lightly, then leave to marinate for 20 minutes.
Wash the broccoli well. Discard any tough-looking stems and diagonally cut into 2 cm (¾ inch) pieces through the stem and the leaf. Blanch the broccoli in a pan of boiling water for 2 minutes, or until the stems and leaves are just tender, then refresh in cold water and dry thoroughly.
Combine the chicken stock, salt, sugar, white pepper, cornstarch and the remaining rice wine and sesame oil.
Heat a wok over high heat, add the oil and heat until very hot. Add the scallops and stir-fry for 30 seconds, then remove. Add the shredded ginger, shredded scallions and the garlic and stir-fry for 10 seconds. Add the stock mixture and cook, stirring constantly, until the sauce thickens. Add the Chinese broccoli and scallops. Toss lightly to coat with the sauce.
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