Chinese Stir-fry with Shiitake and Scallops
The synergy between Shiitake and scallop result in an excellent umami flavor. Very delicious.
Chinese Stir-fry with Shiitake and Scallops
The synergy between Shiitake and scallop result in an excellent umami flavor. Very delicious.
It will become very delicious if you use the soaking water from dried Shiitake and dried scallops.
The synergy effect of the umami of Shiitake and shellfish is especially excellent.
( 4 servings )
- Chinese cabbage
- 1/4 head ( 600g )
- Bok choy
- 2 heads ( 300g )
- Carrot
- 1/2 ( 70g ) Medium size
- Red bell pepper
- 1/2
- Young corn
- 50g
- shiitake mushrooms
- 6 Dried
- Dried Jew's ear
- 5g
- Boiled quail eggs
- 5-6
- Pork
- 150g
- Dried scallops
- 7 ( 30g )
- Ginger ( shredded )
- 20g
- Sesame oil
- 1 tbsp
- Potato starch
- 1 tbsp
- ( dissolve with same amount of water )
- Seasoning A
- Chinese soup stock -
- 1 tbsp
- Oyster sauce -
- A little less than 1 tbsp
- Sugar -
- 1/2 tsp
- Salt and pepper -
- A dash of
- Sake -
- 2 tbsp
- Soup from reconstituted shiitake
- 250ml
- Soup from reconstituted scallops
- 50ml
Reconstitute the shiitake with 300ml of water. Reconstitute the scallops with 100ml of water.
Cut the pork, all the vegetables, shiitake mushrooms, and Jew's ear into bite-size pieces.
Heat sesame oil in a frying pan and stir-fry the ginger until fragrant. Then add the pork and scallops and stir-fry on medium heat.
When it is hot, add the rest of the Step 2 ingredients and quail eggs. When the vegetables soften, add Seasoning A.
5. When it simmers, turn off the heat and add the potato starch dissolved in water.
When it simmers, turn off the heat and add the potato starch dissolved in water.
When it thickens, it is done.