Dried Shiitake mushrooms
MAGGI® Concentrated Chicken Stock
MAGGI® Oyster Sauce
Dark Soy Sauce
Cut the broccoli and cauliflower into small florets and the carrots into flower shapes.
Blanch the vegetables and plate nicely on a serving dish.
Next, heat the wok, add in some oil and wait for it to heat up. Add in the garlic, dried shiitake mushrooms, scallops, MAGGI® Concentrated Chicken Stock, lily bulbs and wolfberries. Stir fry for 3 minutes on medium heat.
Dish out the stir fried vegetables and place it together with the blanched vegetables.
In a bowl, mix the MAGGI® Oyster Sauce, dark soy sauce and corn flour that has been mixed with 150 ml water. Let it simmer for 2 minutes.
When the sauce is ready, pour over the vegetables.
Enjoy this medley of vegetables along with a stir-fried meat dish and some steamed rice!