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.

Arranged the blanched broccoli in a ring on a plate, with broccoli stalk slices in the middle. Set aside.

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 Eggs (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.

Lightly push the mixture forward with a wok ladle. A gentle scraping of cooked curds to one side allows cloud-like curds to form. You’ll see the egg whites slowly cooked and come together. Fry until almost done (about 30 seconds). Make sure it is soft and moist. Turn off the heat to maintain the soft cooked stage.

Place the soft egg whites in the middle of the broccoli ring, add Egg (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.