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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 lb. Scallops 1 tsp. Corn Starch 1/2 tsp. Sugar 1/2 tsp. Fish Sauce 1/4 tsp. White Pepper 2 tbsp. Rice Wine 1/2 lb. Broccoli 1 tbsp. Corn Oil 2 thin slices Ginger Root 1 tbsp. Water 1 large pinch salt Instructions: Clean scallops and place in a bowl suitable for marinating. Add corn starch, sugar, fish sauce, and white pepper and 1 tbsp of rice wine. Mix well and leave to marinate for 15 minutes. Wash and trim broccoli in florets. Heat a deep sided frying pan or wok with 1/2 tbsp of corn oil. When oil is hot, add the two slices of ginger root and fry on a high heat until you can smell the ginger. Add the broccoli and turn the heat to medium. Stir fry and add 1 tbsp of water and the salt. Fry for about five minutes until the broccoli turns dark green but is still crunchy. Take out of wok and place on one side. Wash and dry wok and reheat with the remaining corn oil. Once the oil is hot add the scallops with marinade and stir fry on a high heat until they begin to cook (start to look less translucent, approx 3 mins). Turn the heat to medium and add the remaining rice wine. Fry until the scallops are nearly cooked and add broccoli, and mix together in the wok. Fry until broccoli is hot. Taste and you may wish to add more sugar, rice wine or fish sauce to suit your individual taste. Serve with hot steamed rice. |
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