Ingredients with Measurements:
- 1/2 cup dried conpoy (dried scallops)
- 1 head of broccoli, cut into florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/4 cup water
- 1 teaspoon cornstarch
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
a. Soak the dried conpoy in hot water for 30 minutes until softened. Drain and set aside.
b. Blanch the broccoli florets in boiling water for 2-3 minutes until tender. Drain and set aside.
c. In a wok or large skillet, heat the vegetable oil over medium-high heat.
d. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
e. Add the softened conpoy and stir-fry for 1-2 minutes until lightly browned.
f. Add the blanched broccoli florets and stir-fry for another minute.
g. In a small bowl, whisk together the oyster sauce, soy sauce, water, and cornstarch until smooth.
h. Pour the sauce over the broccoli and conpoy mixture and stir-fry for 1-2 minutes until the sauce thickens and coats the vegetables.
i. Season with salt and pepper to taste.
j. Serve hot.
30 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 10g
- Protein: 8g
- Fiber: 4g
Substitutions for ingredients:
- Dried shrimp or dried squid can be substituted for the dried conpoy.
- Broccolini or Chinese broccoli can be substituted for regular broccoli.
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Soaking the dried conpoy in hot water helps to soften them and remove any excess saltiness.
- Blanching the broccoli before stir-frying helps to retain its bright green color and crisp texture.
- Be sure to whisk the cornstarch into the sauce mixture to prevent lumps.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in a shallow bowl or on a platter for a beautiful presentation.
Garnishes:
- Sprinkle with chopped scallions or cilantro for a pop of color and freshness.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed dumplings or egg rolls would be a great appetizer to start the meal.
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the vegetables are too salty, rinse them under cold water before stir-frying.
Food safety advice:
- Be sure to wash the broccoli thoroughly before using.
- Store any leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
- Conpoy is a traditional Chinese ingredient made from dried scallops that has been used in Chinese cuisine for centuries.
Flavor profiles:
- This dish has a savory and slightly sweet flavor from the oyster sauce, with a hint of umami from the dried conpoy.
Serving suggestions:
- Serve as a side dish or as part of a larger Chinese meal.
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Region: Chinese