Garlic Dried-Scallop Pea Shoots

Name: Garlic Dried-Scallop Pea Shoots
Cuisine: Chinese
Ingredients: 12 taels (480g) Pea shoots (remove hard stems, wash and drain); 3 pieces Dried scallops (soak with just enough water to cover until softened, remove and shred, reserve the soaking water, steam about 10 minutes until tender); 8 cloves Garlic (peel, keep whole); 4 slices Ginger flowers (sliced); 1/2 tsp Salt (seasoning); 1 tsp Chicken powder (seasoning); 1 tsp (seasoning) + 1 tsp (thickening) Sugar (shared between seasoning and thickening); 1/2 cup Water (thickening); 1 tbsp Light soy sauce (thickening); 1 tbsp Oyster sauce (thickening); Sesame oil (thickening), A little; White pepper (thickening), A little; 3/4 tbsp Cornstarch (thickening)

A light Cantonese home-style stir-fry of dried scallops with garlic and pea shoots.

Varies

Easy

0 favorites

Ingredients

Pea shoots (remove hard stems, wash and drain) 12 taels (480g)

Dried scallops (soak with just enough water to cover until softened, remove and shred, reserve the soaking water, steam about 10 minutes until tender) 3 pieces

Garlic (peel, keep whole) 8 cloves

Ginger flowers (sliced) 4 slices

Salt (seasoning) 1/2 tsp

Chicken powder (seasoning) 1 tsp

Sugar (shared between seasoning and thickening) 1 tsp (seasoning) + 1 tsp (thickening)

Water (thickening) 1/2 cup

Light soy sauce (thickening) 1 tbsp

Oyster sauce (thickening) 1 tbsp

Sesame oil (thickening) A little

White pepper (thickening) A little

Cornstarch (thickening) 3/4 tbsp

Instructions

Prepare the ingredients

Remove the hard stems from the pea shoots, wash and drain; soak the dried scallops with just enough water to cover until softened, then remove and shred, reserving the soaking water, and steam about 10 minutes until tender; peel the garlic and keep whole; slice the ginger flowers and set aside.