4 fresh scallops, 4 tiger shrimps, 2 shiitake mushrooms, 1 pack of tofu, carrot and asparagus as needed, 1 cup of stock.
SEASONINGS:
(1) 1/2T Shaosing wine, 1T salt, a dash of pepper.
(2) Thickening glaze (1T water, 2T cornstarch).
PREPARATION :
1. Rinse scallops and shrimps well, and then dice well along with the rest of the ingredients.
2. Heat 2T of oil in a wok; stir-fry mushrooms until flavor is released; Add scallops, shrimps, and seasoning(1); Bring to the boil over a high heat; Cook over a low heat until flavor is thoroughly absorbed.
3. After flavor is thoroughly absorbed, slowly stir in thickening glaze; Keep stirring throughout the heating process until the sauce thickens. Ready to serve.
COOKING TIPS:
1. Scallops and shrimps should not be cooked for too long; otherwise they will be tough. Add the rest of the ingredients as soon the seafood changes color.
2. Stir starch in cold water until it is well dissolved. Do not add hot water to the starch or add dry starch directly to the sauce; otherwise, it will turn lumpy.
