Cooking for my parents, I wanted to show them a classic Chinese vegetable dish. I also wanted to explain how the Chinese incorporate meat and fish to flavor vegetables.
After I cut the florets into smaller pieces, I blanched the broccoli, just until the broccoli turned bright green.
I made an ice bath and put the blanched broccoli into it to stop the cooking.
I followed a recipe which recommended braising the scallops in chicken broth for a few minutes to eliminate the fishy flavor which develops in frozen scallops.
The fishy scent is probably decomposition, but I could be wrong.
I then removed them.
Chopped ginger and scallions went into the hot pan. I was using the wok to cook twice-cooked pork.
I used tongs to flip the tender scallops as I didn’t want to break them apart.
When the scallops were seared, I added soy sauce, dry sherry and a tablespoon of oyster sauce.
This dish turned out well.