Recipe courtesy of LeeAnn Chin
Total:
35 min
Active:
20 min
Yield:
4 to 5 servings (10 to 12 serv)
Level:
Intermediate

Ingredients

  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons cornstarch
  • 1/4 cup chicken broth
  • 1 1/2 pounds fresh young squid
  • 10 ounces sea scallops
  • 12 ounces broccoli florets
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 cups vegetable oil
  • 2 teaspoons finely chopped ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon rice wine or sherry

Directions

Mix all sauce ingredients in a small bowl. Set aside.

To clean the squid: Separate the tentacles from the body, removing the entrails as you pull. Cut the tentacles just above the eyes and with your fingers, remove the hard beak and cut the body lengthwise. Peel off the skin and rinse with cold water. Pat dry with paper towels. Score the body with a sharp knife diagonally (every 1/4-inch around entire body of squid, being careful not to cut through the body). This process makes the squid more tender.

To clean the scallops: Remove the muscle from the outside of each scallop and rinse them in cold water; drain thoroughly.

Heat the vegetable oil to 300 degrees F.

Blanch the squid for 5 seconds. Remove from oil and drain.

Reheat the vegetable oil to 300 degrees F and add the scallops. Fry for about 1 minute. Remove from oil and set aside.

Reheat the oil to 325 degrees F and blanch the broccoli florets for 10 seconds. Drain thoroughly.

Remove the oil from wok and reheat wok. Add the chopped ginger and minced garlic. Cook until garlic becomes fragrant. Add the squid, scallops, and broccoli. Continue to cook and stir on high heat until all ingredients are heated, about 1 minute. Sprinkle with rice wine. Stir in the sauce mixture and continue to cook until sauce thickens. Turn off heat and serve.

Cook's Note

You can also blanch the squid and broccoli florettes in rapidly boiling water.

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