Chinese Stir-fry with Shiitake and Scallops

The synergy between shiitake mushrooms and scallop result in an excellent umami flavor. Very delicious.

Chinese Stir-fry with Shiitake and Scallops

The synergy between shiitake mushrooms and scallop result in an excellent umami flavor. Very delicious.

It will become very delicious if you use the soaking water from dried shiitake mushrooms and dried scallops.
The synergy effect of the umami of shiitake mushrooms and shellfish is excellent.

( 4 servings )

Chinese cabbage
1/4 head ( 600g )
Bok choy
2 heads ( 300g )
Carrot
1/2 ( 70g ) Medium size
Red bell pepper
1/2
Young corn
50g
shiitake mushrooms
6 Dried
Dried Jew's ear
5g
Boiled quail eggs
5-6
Pork
150g
Dried scallops
7 ( 30g )
Ginger ( shredded )
20g
Sesame oil
1 tbsp
Potato starch
1 tbsp
( dissolve with same amount of water )

Seasoning A
Chinese soup stock -
1 tbsp
Oyster sauce -
A little less than 1 tbsp
Sugar -
1/2 tsp
Salt and pepper -
A dash of
Sake -
2 tbsp

Soup from reconstituted shiitake
250ml
Soup from reconstituted scallops
50ml

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. When it simmers, turn off the heat and add the potato starch dissolved in water.

5

When it simmers, turn off the heat and add the potato starch dissolved in water.

6

When it thickens, it is done.