Stir-Fried Broccoli with Mushrooms and Seafood in Japanese Style

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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 Fillet3 pieces (around 50 gm, 1 1/4 taels)
Baby Cuttlefish2 pieces
Shrimp3 pieces
Clam Meat2 - 3 pieces
Egg White1 piece
Broccoli9 florets
Fresh Shiitake Mushroom2 pieces
Abalone Mushroom1/2 piece
Oyster Mushroom6 pieces
Canola oil2 teaspoons
Garlic3 cloves
Ginger4 slices
Carrot6 slices
Spring Onion5 stripes
Salt1/4 teaspoon
Starch1 teaspoon
White Wine1/2 teaspoon
Japanese Sauce Ingredients:
Broth (Pork and Chicken)1/2 cup
Sake1 tablespoon
Light Soy Sauce1 tablespoon
Sugar1/3 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