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