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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Marinate the scallops with Shaoxing wine, white pepper, and cornstarch for 10 minutes.
2. Blanch the broccoli florets in boiling water for 1-2 minutes until vibrant green but still crisp. Drain and set aside.
3. Heat oil in a wok over high heat. Add minced garlic and stir-fry until fragrant, about 15 seconds.
4. Add the marinated scallops and stir-fry for 1-2 minutes until opaque and lightly seared. Remove and set aside.
5. Return the broccoli to the wok. Pour in the sauce mixture (light soy sauce, oyster sauce, sugar, and water/broth). Bring to a simmer.
6. Stir in the cornstarch slurry gradually to thicken the sauce. Cook for 1 minute until thickened.
7. Return the scallops and toss briefly to combine. Serve immediately.

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