Plate of foodservice Amoy Asian Scallop Stir Fry in a restaurant setting

Stir-Fry Scallop with Broccoli

Stir-Fry Scallop with Broccoli
  1. Scallops 12 pieces (6-8 oz)
  2. Blanched Broccoli sprigs 12 oz
  3. Minced Garlic 1 tsp
  4. Red Bell Pepper for garnish, Julienne A few rings
  5. Green Onion for garnish
  6. Vegetable Oil 2 Tbsp
  7. AMOY Chinese Stir-fry Sauce 1 2/3 Tbsp
  1. Heat oil, lightly pan fry the scallop and sprinkle a dash of salt. Reserve on the
  2. side.
  3. Heat oil, add mince garlic until fragrant develops. Stir in scallop, broccoli and
  4. Amoy Chinese stir-fry sauce for 1-2 minutes, garnish with green onions and
  5. red pepper. Serve hot.
  1. For frozen scallop, blanch in boiling water with some salt for a few second before pan fry.