This is one of my favourite dish to serve when we have guests for dinner. It’s a treasure trove of stir-fried seafood in a tasty thick broth with prawns, squids, scallops and abalone which is served surrounded by a wall of blanched broccoli florets. Makes a pretty impressive entrée with its splash of colours.
1 head of broccoli
1 small carrot, sliced
8 prawns, shelled & devinced
8 scallops, shelled
1 squid, sliced
1 abalone, sliced
8 shitake mushrooms
1 tablespoon wolfberries
2 shallots, sliced
2 garlics, sliced
1 thumb ginger, sliced
200ml chicken stock or hot water
200ml hot water
1 tablespoon chinese cooking wine
1 tablespoon light soy sauce
1/4 teaspoon white pepper
1 heaped teaspoon cornflour dissolved in 1 tablespoon water
1 tablespoon sesame oil combined with 1 tablespoon vegetable oil
1) Separate florets & stem of broccoli. Slice the stem and set aside. Bring some water to boil. Cook the broccoli florets for 1-2 mins until just tender (do not over-cooked). Drain well and arrange broccoli florets around the sides of a serving dish.
3) Add prawns and cook till they turn slightly pink. Add sliced squid and scallops. Drizzle chinese cooking wine over ingredients and stir-fry till seafood is just cooked.
4) Add the stock & hot water and bring to a boil. Toss in shitake mushrooms, sliced abalone, wolfberries and seasonings. Thicken sauce with cornflour mixture and transfer seafood & sauce to prepared serving dish.
New International Version (NIV)
Treasures in Heaven
19 “Do not store up for yourselves treasures on earth, where moths and vermin destroy, and where thieves break in and steal. 20 But store up for yourselves treasures in heaven, where moths and vermin do not destroy, and where thieves do not break in and steal. 21 For where your treasure is, there your heart will be also.”