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US Diners™ Recipes
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Stir-Fried Scallops with Broccoli

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  • Scallops, frozen 130gr
  • Peanut Oil 15ml
  • Ginger, fresh 3gr
  • Garlic, minced 10gr
  • Onions, sliced 30gr
  • Broccoli-Fleuron, blanched 30gr
  • Carrots, shredded 15gr
  • Celery, sliced julienne 15gr
  • Mushrooms, quartered 10gr
  • Fish Stock 45ml
  • Hot Beans Paste 1gr
  • Red Beans Paste 1gr
  • Cornstarch 0.5gr
  • Oyster Sauce 3ml
  • White Rice 1port.
  • Spring Onions, finely chopped 2gr
  • Sesame Seeds, black toasted 3gr.

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  • Absorb on a clean towel or tissue any excess moisture from the scallops
  • Heat up a well-used Wok, adding a little oil & pass evenly around the sides
  • Add some scallops, saut until brown on all sides tossing & turning often. Remove to a side dish for later use, repeating the same procedure until all the scallops are browned. Keep the scallops warm until needed.
  • Pour in the remaining oil & firstly lightly saut the ginger & garlic before adding the onions, broccoli, carrots & mushrooms; continue this until the broccoli becomes half-cooked, then remove, set aside & also keep warm until needed.
  • Wipe around the wok & return to the heat, pouring inside the Fish Stock & mixing in the bean pastes, Cornstarch & Oyster Sauce. Add together the vegetables; bring to a boil, stirring continuously. -6 Add then finally the scallops, adjusting the seasoning, as required & serves upon the dish with the rice, garnishing & accoutrements.
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