Nourishing Scallop and Vegetable Medley
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
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.
Step2 of 7: Broccoli, Cauliflower, Carrot
Blanch the vegetables and plate them nicely on a serving dish.
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.
Step4 of 7
Scoop out the stir fried vegetables and place it together with the blanched vegetables.
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.
Step6 of 7
When the sauce is ready, pour over the vegetables.
Step7 of 7
Prepare a stir-fried meat dish and serve this medley of vegetables along with some steamed white rice.