Lo mein with scallops and Tenderstem broccoli

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Lo mein with scallops and Tenderstem broccoli

Scallops and shiitake mushrooms add a touch of luxury to Jeremy Pang’s lo mein recipe, but its foundation is actually a very simple egg noodle stir fry.

Ingredients

For the lo mein

  • 225g/8oz fresh or dried egg noodles
  • 100g/3½oz shiitake mushrooms
  • 12 scallops, shucked
  • 1 garlic clove, finely diced
  • 1 thumb-sized piece of fresh root ginger, peeled and cut into matchsticks
  • 2 spring onions, trimmed and chopped into 3cm/1¼in lengths
  • 2½ tsp vegetable oil
  • 3 tsp cornflour paste (2 tsp cornflour mixed with 2 tsp cold water)
  • ½ tsp salt
  • 1 handful Tenderstem broccoli

For the sauce

  • 1½ tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1–2 tsp Shaoxing rice wine
  • 125ml/4fl oz chicken stock
  • dash sesame oil
  • pinch white or black pepper
  • pinch sugar

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