Ingredients with Measurements:
- 1/4 cup dried conpoy (dried scallops)
- 1/4 cup vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 garlic clove, minced
- 1/2 onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 cup sliced mushrooms
- 1 cup broccoli florets
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Soak the dried conpoy in warm water for 30 minutes until softened. Drain and rinse under cold water. Squeeze out excess water and shred into small pieces.
2. In a small bowl, whisk together the vegetable broth, cornstarch, soy sauce, and oyster sauce. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and onion and stir-fry for 1 minute until fragrant.
4. Add the red and green bell peppers, mushrooms, and broccoli florets. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Add the shredded conpoy and stir-fry for 1-2 minutes until heated through.
6. Pour in the sauce mixture and stir-fry for 1-2 minutes until the sauce thickens and coats the vegetables.
7. Season with salt and pepper to taste.
8. Serve the stir-fry hot with cooked rice.
- Time:
Preparation time: 40 minutes (including soaking time for conpoy)
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 15g
- Protein: 6g
- Fiber: 3g
- Sodium: 550mg
Substitutions for ingredients:
- Dried shiitake mushrooms can be used instead of conpoy.
- Chicken or vegetable broth can be used instead of vegetable broth.
- Tamari or coconut aminos can be used instead of soy sauce.
- Hoisin sauce or fish sauce can be used instead of oyster sauce.
- Any combination of vegetables can be used, such as snow peas, carrots, or bok choy.
Variations:
- Add sliced chicken, beef, or shrimp for a protein boost.
- Add chopped ginger for extra flavor.
- Add a pinch of red pepper flakes for heat.
Tips and tricks:
- Soak the conpoy in warm water to soften them before shredding.
- Cut the vegetables into similar sizes for even cooking.
- Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Use a wooden spoon or spatula to stir-fry the vegetables and prevent them from sticking to the wok.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or platter with cooked rice on the side.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed edamame
- Egg drop soup
- Chinese-style green beans
Troubleshooting advice:
- If the sauce is too thick, add a splash of vegetable broth to thin it out.
- If the vegetables are too soft, reduce the cooking time or increase the heat.
Food safety advice:
- Make sure to soak the conpoy in warm water to soften them before shredding.
- Use a clean cutting board and knife to cut the vegetables.
- Cook the vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Conpoy, or dried scallops, are a popular ingredient in Chinese cuisine and are often used in soups, stews, and stir-fries.
Flavor profiles:
- The stir-fry has a savory, umami flavor from the conpoy and soy sauce, with a slight sweetness from the oyster sauce.
Serving suggestions:
- Serve the stir-fry hot with cooked rice or noodles for a complete meal.
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Region: Chinese