Broccoli with Black Moss and Scallops
Total time: 30 minutes
2.6 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
Measuring cups and spoon, knife, chopping board, stainless steel bowl, steamer, pot, wok or frying pan, metal spoon or tuner and platter.
Remove the stems of the dried mushrooms and soak in hot water for 1 hour until fully rehydrated.
Soak the scallops in water for 30 mins. Discard the water and rinse under running water.
Place the scallops in a metal bowl and add chicken broth, spring onions and 10 pieces of ginger. Place the bowl in a steamer and steam for 45minutes until the scallop is fully rehydrated and expanded.
Place the black moss in a bowl and add a tablespoon of corn flour to it. Coat thoroughly with the cornstarch. Add the oil to the black moss and coat thoroughly. Rinse off the cornstarch and oil thoroughly with running water. Drain off excess water
Place the black moss in a stainless-steel bowl and put it in a steamer. Allow to steam for 10minutes.
Wash and cut the broccoli.
Bring a pot of water to the boil and poach the broccoli once the water comes to the boil. Remove and rinse under cold running water once it is cooked.
Add oil to a heated wok or frying pan on medium to high heat. Add the 5 pieces of ginger, spring onion and garlic. Fry until fragrant. Add the mushrooms and continue frying. Add the chicken broth, salt and sugar and allow to cook on a small fire for a further 30minutes. Remove the cooked mushrooms from the sauce.
Arrange the cooked mushrooms, steamed black moss, poached broccoli and steamed scallops on a sharing platter.
Add the remaining 250ml of chicken broth and ½ tsp of sugar to the sauce in the wok or pan. Colour the sauce by adding the dash of dark soy sauce.
Add the remaining sesame oil, soy sauce and Shaoxing wine. Allow to boil.
Thicken the sauce with the slurry of potato starch and water. Bring to a simmer. Turn off the flame and pour the sauce over the bed of broccoli, scallops and black moss.
NUTRITION INFORMATION (PER SERVING)