Shanghai Stir Fry Egg Whites

Soak Small Dried Scallops (2 oz) in water. When rehydrated, shred into thin pieces and set aside. Divide into two portions, the smaller portions for garnishing.

In a small saucepan, heat up a little Cooking Oil (as needed) . Saute a small portion of dried scallop till fragrant and turns golden brown. Remove from pan and set aside.

Cut Broccoli (1 head) into florets and cut the stalk into slices. Heat a pot of boiling water. Add in a pinch of salt. Cook broccoli for 2 minutes. Then scoop and place into iced water for 5 seconds just to stop them from cooking.

In a measuring cup, mix together Milk (1/2 cup) , Granulated Sugar (1/2 tsp) , Ground White Pepper (1/4 tsp) , Salt (1/2 tsp) , and Corn Starch (1 tsp) till well incorporated. Then set aside.

Briefly whisk Egg Whites (6) While mixing, gradually pour in the milk mixture. Whisk for 1 minute. Add in the portion of dried scallop strips.

First, heat up ⅓ cup of Cooking Oil (as needed) in a non-stick wok over medium heat. When oil is heated up, reduce heat to very low. Then gently pour the egg white mixture into the middle of the wok.

Place the soft egg whites in the middle of the broccoli ring, add Egg Yolk (1) in the center, and sprinkle fried dried scallop over the top. Serve drizzled with aromatic black or red vinegar over it. It can be eaten as is or with steamed rice.