Dried Scallops with Shimeji Mushrooms and Broccoli

Serves 2

Ingredients
1 whole small stalk of brocolli (washed and cut)
1 bunch of brown shimeji mushrooms (washed, drained and roots removed)
5-6 dried scallops (pre-soaked for about 30mins, drained and break into tiny shreds)
Cooking oil (I used Canola oil)

Seasoning
1 tsp of light soya sauce
1.5 tbsp of oyster sauce
1 tbsp of hua tiao wine
1 tsp of cornflour dissolved in 2-3 tbsp of water

Method
- In a pot of boiling water, add a bit of salt and olive oil. Blanch the broccoli in the boiling water till it's cooked. I don't like it too soft, around 6-8 mins should do. Drain off the water and lay the stalks around your serving plate, forming a full circle.
- Add 2 tbsp of cooking oil into a heated frying pan / wok. On medium heat, fry the dried scallops till they look darker in colour. Add the mushrooms and as they cook, they will release alot of water. So you need not add any more water.
- Add the above seasoning in sequence and when the gravy boils and thickens, it's ready.
- Scoop up the mushrooms and lay them on the centre of plate, dribble the gravy on the broccoli.
- Serve while hot!