Friday, May 25, 2012

Steamed Vegetables with Scallop and Shrimp Gravy

This is one of my maternal grandmother's signature dishes. She always makes it at large family gatherings - Grandpa's birthday, Chinese New Year, Christmas etc. It's a very opulent dish, with huge scallops and shrimps in the gravy, but it is very simple. I guess that is just keeping things classy :)

I'm so blessed with having good food in my life. My maternal grandmother is an awesome cook, and my uncle always buys the freshest and best ingredients. Life is just that simple - good food, good company. 

  • 1/3 head broccoli, cut into florets
  • 1/3 head cauliflower, cut into florets
  • 2 carrots, sliced (yes, my grandmother slices the carrots with patterns!)
  • 1 handful baby corn, cut into 1" sections
  • 1 can button mushroom, drained and sliced
  • 6 oz scallops, sliced in half lengthwise
  • 6 oz shrimp, deshelled and deveined
  • 2 tablespoons oyster sauce
  • 1/3 cup stock
  • 1 cup water
  • 1 teaspoon sesame oil
  • 1 tablespoon corn starch, mixed with some water
  • [optional] 1 teaspoon garlic oil

  • Steam the broccoli, cauliflower, carrots and baby corn until cooked. (About 7 or so minutes.)
  • When cooked, set aside.
  • In a wok or pot, add water, stock, oyster sauce and sesame oil.
  • Bring the mixture to a boil, then add scallops and shrimp. 
  • When the scallops and shrimp are cooked, add mushrooms, and corn starch solution.
  • Mix, and pour over the steamed vegetables.
  • Serve.

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