Stir-Fried Broccoli with Mushrooms and Seafood in Japanese Style
Ivy Ng - President of Hong Kong Nutrition Association, said "Traditionally, meat and seafood are deep fried to preserve their tenderness. In this recipe, the same effect can be brought about by blanching seafood coated in egg white. The amount of oil used is greatly reduced. Assorted mushrooms, rich in dietary fibre, further enhanced the flavour."
Ingredients (Serve 8-10):
| Fish Fillet | 3 pieces (around 50 gm, 1 1/4 taels) |
| Baby Cuttlefish | 2 pieces |
| Shrimp | 3 pieces |
| Clam Meat | 2 - 3 pieces |
| Egg White | 1 piece |
| Broccoli | 9 florets |
| Fresh Shiitake Mushroom | 2 pieces |
| Abalone Mushroom | 1/2 piece |
| Oyster Mushroom | 6 pieces |
| Canola oil | 2 teaspoons |
| Garlic | 3 cloves |
| Ginger | 4 slices |
| Carrot | 6 slices |
| Spring Onion | 5 stripes |
Seasonings:
| Salt | 1/4 teaspoon |
| Starch | 1 teaspoon |
| White Wine | 1/2 teaspoon |
Japanese Sauce Ingredients:
| Broth (Pork and Chicken) | 1/2 cup |
| Sake | 1 tablespoon |
| Light Soy Sauce | 1 tablespoon |
| Sugar | 1/3 teaspoon |
Cooking Method:
| 1. | Marinate the seafood with egg white, salt, starch and white wine for 10 minutes. |
| 2. | Cut broccoli into small pieces and mushrooms into strips. |
| 3. | Blanch broccoli and seafood. Set aside. |
| 4. | Mince garlic. Heat oil. Add garlic and ginger. Stir-fry until aromatic. Then add mushrooms, seafood and broccoli. Sautê. |
| 5. | Add carrots, spring onion and Japanese sauce. Mix well. Serve. |
Method (Japanese Sauce) :
Combine all Ingredients and mix well.
This recipe is provided by Daniel's Restaurant
Extract from the CookSmart Issue 5
