Today, I’d like to shout out to a vegetable that looks like a beautiful bunch of flower in green. If you ever want to celebrate a birthday or V-Day with that special someone who absolutely adores broccoli, do consider gifting these beautiful florets with a large golden bow. Not only are they edible (unlike flowers), they are full of nutrition (super food for kids) and very delicious.
My mom used to make this a lot for me as a kid because I don’t fancy any other vegetables except broccoli. Nibbling on the florets were really fun. She used to either crispy fry them (coated with batter) or steam them and top with sweet dressing. I just loved it.
The key to enjoying broccoli is not to overcook it. Overcook broccoli taste mushy like baby food. Broccoli taste bland if eaten by itself and so, it needs to be seasoned with some salt or be served with dressing, if you prefer.
Steaming the broccoli preserves its healthy vitamins. Just 5 mins is enough to cook the broccoli while keeping them crunchy. Dressing with the scallop juice lends a big taste and flavour to this dish.
Steamed Broccoli with Scallop Sauce (adapted from Sam Leong’s A Taste of Home)
Serves 2 as part of a shared meal
1 broccoli head, rinse and cut into florets
1/2 tsp oyster sauce
A dash dark soy sauce
A dash Chinese cooking wine
1/2 tsp sugar
1 tsp corn flour, mixed with 2 tsp water
10 pcs dried scallops, medium size
1 – 1 1/2 cups chicken stock, or enough to cover the scallops
1/8 tsp salt
1 ginger slice
1/2 spring onion, chopped
1/2 tsp vegetable oil
1. Prepare the scallop sauce 3 hours in advance. Soak dried scallops in water for 2 hours. Drain the scallops and place them in a steaming bowl. Add chicken stock to cover the scallops fully. Add the rest of the ingredients in the bowl. Place the bowl on top of a rack in a wok and steam for 45-50 minutes until scallops have soften. Set aside and reserve the steamed scallops and liquid sauce.
2. Place broccoli florets on a steaming plate and steam for 5 minutes. Drain and arrange broccoli to make a large circle on a serving plate.
3. While waiting, heat oil in a wok and add steamed scallops and liquid sauce. Bring to boil. Add oyster sauce, dark soy sauce, Chinese cooking wine and sugar. Taste and adjust seasoning accordingly. Stir in corn flour mixture to thicken the sauce lightly.
4. Ladle out the scallops and scoop them onto the plate within the broccoli circle. Then pour the sauce over the scallops and serve hot.