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Nourishing Scallop and Vegetable Medley
Asian - style Easy Appetizer

Nourishing Scallop and Vegetable Medley

0
18Min
Easy
A beautiful scallop and vegetable medley.

Ingredients

-
6 servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

100 g
Broccoli
100 g
Cauliflower
100 g
Carrot
2 tsp
Corn Oil
3 cloves
Garlic
8 
Dried Shiitake mushrooms
8 
Scallop
2 tsp
MAGGI® Concentrated Chicken Stock
50 g
Lily Bulbs
2 tsp
Wolfberries
2 tsp
MAGGI® Oyster Sauce
0.25 tsp
Dark Soy Sauce
1 tsp
Corn Flour
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Nutrition Value

Energy
107.78 kcal
Carbohydrates
14.91 g
Protein
8.5 g
Fats
2.07 g
Information per serving
Lets Cook

Instruction

18 Minutes
Step1
5 Min
On a clean chopping board, cut the broccoli and cauliflower into small florets and the carrots into flower shapes.
Step2
5 Min
Blanch the vegetables and plate them nicely on a serving dish.
Step3
3 Min
Next, heat the wok, add in some oil and wait for it to heat up. Add in the garlic, dried shiitake mushrooms, scallops, MAGGI® Concentrated Chicken Stock, lily bulbs and wolfberries. Stir fry for 3 minutes on medium heat.
Step4
1 Min
Scoop out the stir fried vegetables and place it together with the blanched vegetables.
Step5
2 Min
In a bowl, mix the MAGGI® Oyster Sauce, dark soy sauce and corn flour that has been mixed with 150 ml water. Let it simmer for 2 minutes.
Step6
1 Min
When the sauce is ready, pour over the vegetables.
Step7
1 Min
Prepare a stir-fried meat dish and serve this medley of vegetables along with some steamed white rice.
Nourishing Scallop and Vegetable Medley

Step1 of 7

: Broccoli, Cauliflower, Carrot

On a clean chopping board, cut the broccoli and cauliflower into small florets and the carrots into flower shapes.

Nourishing Scallop and Vegetable Medley

Step2 of 7

: Broccoli, Cauliflower, Carrot

Blanch the vegetables and plate them nicely on a serving dish.

Nourishing Scallop and Vegetable Medley

Step3 of 7

: Corn Oil, Garlic, Dried Shiitake mushrooms, Scallop, MAGGI® Concentrated Chicken Stock, Lily Bulbs, Wolfberries

Next, heat the wok, add in some oil and wait for it to heat up. Add in the garlic, dried shiitake mushrooms, scallops, MAGGI® Concentrated Chicken Stock, lily bulbs and wolfberries. Stir fry for 3 minutes on medium heat.

Nourishing Scallop and Vegetable Medley

Step4 of 7

Scoop out the stir fried vegetables and place it together with the blanched vegetables.

Nourishing Scallop and Vegetable Medley

Step5 of 7

: MAGGI® Oyster Sauce, Dark Soy Sauce, Corn Flour

In a bowl, mix the MAGGI® Oyster Sauce, dark soy sauce and corn flour that has been mixed with 150 ml water. Let it simmer for 2 minutes.

Nourishing Scallop and Vegetable Medley

Step6 of 7

When the sauce is ready, pour over the vegetables.

Nourishing Scallop and Vegetable Medley

Step7 of 7

Prepare a stir-fried meat dish and serve this medley of vegetables along with some steamed white rice.

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