Stir-fried Scallops with Broccoli in Garlic Sauce蒜蓉西蘭花炒帶子
A vibrant and elegant Cantonese stir-fry featuring succulent scallops and crisp broccoli florets, wok-tossed in a fragrant garlic sauce. This quick and healthy dish is bursting with fresh flavors and beautiful colors.
01Ingredients
- 300g fresh scallops, pat dry
- 400g broccoli, cut into florets
- 3 cloves garlic, minced
- 1tbsp cooking oil
- 1tsp Shaoxing wine
- 0.5tsp white pepper
- 1tsp cornstarch
- 2tbsp light soy sauce
- 1tbsp oyster sauce
- 0.5tsp sugar
- 100ml water or chicken broth
- 1tsp cornstarch mixed with 2 tbsp water (slurry)
Nutrition (per serving)186kcal
- Protein22.5g
- Carbs12.8g
- Fat5.2g
Fiber 2.1 gSodium 687 mg
02Steps
- Marinate the scallops with Shaoxing wine, white pepper, and cornstarch for 10 minutes.
- Blanch the broccoli florets in boiling water for 1-2 minutes until vibrant green but still crisp. Drain and set aside.
- Heat oil in a wok over high heat. Add minced garlic and stir-fry until fragrant, about 15 seconds.
- Add the marinated scallops and stir-fry for 1-2 minutes until opaque and lightly seared. Remove and set aside.
- Return the broccoli to the wok. Pour in the sauce mixture (light soy sauce, oyster sauce, sugar, and water/broth). Bring to a simmer.
- Stir in the cornstarch slurry gradually to thicken the sauce. Cook for 1 minute until thickened.
- Return the scallops and toss briefly to combine. Serve immediately.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.