Steam ladies fingers with dried scallops

Here is another side dish for Chinese New Year. Maybe after the heavy reunion meal with lots of meat, we should eat some light vegetable dishes. This one is quick and simple. I love it!

Ingredients:

10 pcs ladies fingers

20 small dried scallops (soaked in warm water and retain water)

5 cloves garlic, chopped

1 tbs cooking oil

Sauce:

2 tbs warm water from soaking scallop

2 tbs soya sauce

1 tbs oysters sauce

1 dash of ground white pepper 

Method:

Fry chopped garlic oil till golden brown. Remove garlic and set aside. Add dried scallops and oyster sauce and stir fried till fragrant. Add sauce and stir fry till sauce is reduced. Place ladies fingers in steamer and steam for 2 -3 minutes. Remove from steamer and place on a serving plate. Pour sauce over and dried scallops over the steamed ladies fingers and garnish with fried garlic. Serve hot.

Hong Kong Choy Sum (Chinese cabbage) with dried scallops

Another of Chef Sam Leong’s recipes which is so simple to make and very healthy and delicious.

Ingredients:

1 tb cooking oil

120 gm Hong Kong Choy Sum

3 gm roasted garlic

20 gm shredded dried scallops

160 ml chicken stock

1 ts sugar

1 ts Chinese cooking wine (hua tiao)

a dash of ground white pepper

Method:

Wash and separate the stalk from the leaves of Hong Kong Choy Sum. Heat wok and sautee the stalks of choy sum, dried scallops, roasted garlic until garlic is fragrant. Add the choy sum leafs and stir fry for another 5 mins till they look dark green. Stir in chicken stock, sugar, salt and Chinese cooking wine and pepper and bring back to cooking temperature. Remove from the fire as soon as the final ingredients are all well mixed in and the wok reaches simmering heat. Dish out and serve hot.