Stir-fried scallops with broccoli
Scallops seared golden then tossed with crisp broccoli in a light, clear sauce — sweet, delicate and moistening.
- 23 min
- Serves 2
- Stir-fry
- Medium
Why it suits you: People with yin deficiency tend to have a dry mouth, hot palms and soles and dry skin, and the steamy heat of Grain Buds wears down yin. Scallops nourish yin and the kidneys, broccoli clears heat and strengthens the spleen, and carrot supports the liver; a quick, light stir-fry moistens without heating.
Method
Prep 15 min · Cook 8 min- 1Pat the thawed scallops dry with kitchen paper and toss with a little salt and ½ tsp cornflour.
- 2Blanch the broccoli and carrot in boiling water with a little salt and oil for 1 minute and drain.
- 3Sear the scallops in hot oil for about 1 minute until golden on both sides and set aside.
- 4Fry the ginger and garlic, add the vegetables and scallops, splash in the wine, then stir in the remaining cornflour mixed with the water to make a light glaze.
Cautions
- Not suitable if you are allergic to shellfish; limit it with gout.
Chef's tips
- Dry the scallops well and don't turn them too soon, so they get a golden crust.
The TCM view
Scallop is sweet, salty and neutral, nourishing yin, tonifying the kidneys and harmonising the stomach. Broccoli is sweet and neutral, strengthening the spleen and clearing heat; carrot is sweet and neutral, strengthening the spleen and nourishing the liver. Sweet and moistening without being cloying, it replenishes yin fluids in humid heat.
