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Broccoli with braised mushrooms and scallops

A very tasty, light, and beautiful dish! Make it for breakfast or dinner! I make this for dinner because it's fairly light yet still filling. Seafood pairs well with mushrooms and vegetables. By the way, this dish is often served for Chinese New Year, since mushrooms and scallops are symbols of prosperity. Give it a try!

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Broccoli with stewed mushrooms and scallops
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Broccoli with stewed mushrooms and scallops
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 54 % 7 g
Fats 8 % 1 g
Carbohydrates 38 % 5 g
54 kcal
GI: 80 / 0 / 20
    1. Blanch the broccoli for 2 minutes and plunge it into cold water. 2. Heat a wok with oil and fry the garlic over medium heat until fragrant. 3. Add the mushrooms and water and bring to a boil. 4. Then pour in the oyster sauce and wine and cook over low heat for 3–5 minutes. 5. Add the scallops, turn up the heat, and bring to a boil. Once boiling, cook over low heat for 2 minutes. 6. Season with salt and white pepper. 7. If the sauce is too thin, stir in a little cornstarch until it reaches the consistency you want. Mound the mushrooms and scallops in the center of the plate, arrange the broccoli around the edge, and pour the sauce over everything. Serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Shiitake - 34  kcal/100g
  • Broccoli - 33  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Corn flour - 368  kcal/100g
  • Whole grain corn flour , unseeded - 355  kcal/100g
  • Whole grain corn flour sifted - 362  kcal/100g
  • Corn flour from grain with removed germs of vitamin E - 364  kcal/100g
  • Corn flour from grain with removed germs nevitaminiz - 364  kcal/100g
  • Scallop - 88  kcal/100g
  • White pepper - 0  kcal/100g
  • Oyster sauce - 121  kcal/100g
  • Wine - 76  kcal/100g

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