Chinese-Style Stir-Fried Broccoli and Scallops

Name: Chinese-Style Stir-Fried Broccoli and Scallops
Yield: Serves 2 servings
Cuisine: American
Ingredients: 5 1/3 oz broccoli (1/2 head); 6 scallops; 1/3 bunch shimeji mushrooms (or your favorite mushrooms); 1 clove garlic; 1 pinch red pepper flakes; 2 tablespoons sesame oil; 1 tablespoon sake; 2 teaspoons chicken bouillon powder; 1 pinch salt and pepper

otsuyasai @otsuyasai

滋賀県大津市

I made a simple stir-fry with seasonal broccoli and scallops received as a hometown tax return gift. Scallops and broccoli are said to be nutritionally well-balanced!

otsuyasai @otsuyasai

滋賀県大津市

I made a simple stir-fry with seasonal broccoli and scallops received as a hometown tax return gift. Scallops and broccoli are said to be nutritionally well-balanced!

Saved

Ingredients

Serves 2 servings

5 1/3 ozbroccoli (1/2 head)
6scallops
1/3 bunchshimeji mushrooms (or your favorite mushrooms)
1 clovegarlic
1 pinchred pepper flakes
2 tablespoonssesame oil
1 tablespoonsake
2 teaspoonschicken bouillon powder
1 pinchsalt and pepper

Saved

Steps

1

Rinse the scallops with sake (not listed in ingredients), drain, and slice them in half. Separate the shimeji mushrooms into clusters, and finely chop the garlic.
2

Divide the broccoli into small florets, rinse lightly to remove dirt, and microwave for about 2 minutes.
3

In a frying pan, heat 1 tablespoon of sesame oil and half of the minced garlic until fragrant, then add the scallops and cook (season with salt and pepper).
4

Once the scallops are cooked, add the shimeji mushrooms and the broccoli from step 2. Add 1 tablespoon of sesame oil, the remaining garlic, sake, and chicken bouillon powder, and stir-fry quickly over high heat.
5

Finally, add the red pepper flakes, give the pan a light shake, and it's ready to serve.