Chinese Stir-fry with Shiitake and Scallops
It will become very delicious if you use the soaking water from dried Shiitake and dried scallops.
The synergy effect of the umami of Shiitake and shellfish is especially excellent.
Ingredients
(4 servings)
-
1/4 head ( 600g )
Chinese cabbage
-
2 heads ( 300g )
Bok choy
-
1/2 ( 70g ) Medium size
Carrot
-
1/2
Red bell pepper
-
50g
Young corn
-
6
Dried Shiitake mushrooms
-
5g
Dried Jew's ear
-
6
Boiled quail eggs
-
150g
Pork
-
7 ( 30g )
Dried scallops
-
20g
Ginger ( shredded )
-
1 Tbsp
Sesame oil
-
1 Tbsp( dissolve with same amount of water )
Potato starch
-
1 Tbsp
Chinese soup stock -A
-
1 Tbsp
Oyster sauce -A
-
1/2 tsp
Sugar -A
-
A dash of
Salt and pepper -A
-
2 tbsp
Sake -A
-
250ml
Soup from reconstituted Shiitake
-
50ml
Soup from reconstituted scallops
-
-
Steps
1
Reconstitute the shiitake with 300ml of water. Reconstitute the scallops with 100ml of water.
2
Cut the pork, all the vegetables, shiitake mushrooms, and Jew's ear into bite-size pieces.
3
Heat sesame oil in a frying pan and stir-fry the ginger until fragrant. Then add the pork and scallops and stir-fry on medium heat.
4
When it is hot, add the rest of the Step 2 ingredients and quail eggs. When the vegetables soften, add Seasoning A.
5
5. When it simmers, turn off the heat and add the potato starch dissolved in water.
6
When it simmers, turn off the heat and add the potato starch dissolved in water.
7
When it thickens, it is done.
