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Canadian Gold Stir-fry Scallops with Broccoli  


8 oz. Canadian Gold Scallops
1 tbsp. Rice wine vinegar
1 Egg white
1 tbsp. Corn flour
8 oz. Broccoli
3 oz. Corn Oil (for flash fry)
2 Spring onions
Red Pepper diced
1 tbsp. Brown sugar
2 oz. Chicken stock
1 tsp. Light soy
tsp. Sesame oil
Season with salt & pepper


Mix the egg white, rice wine, corn flour into the scallops in a bowl. Cut the broccoli into florets and slice the green onion. Heat the oil in a wok and stir fry the scallops for 4 minutes, remove them and set aside to drain of all excess oil. Empty the wok and add sesame oil and stir fry the broccoli, green onion, red pepper until slightly tender. Add the Scallops back in and add the soya , brown sugar and chicken stock. Continue to stir fry until heated thoroughly. Serve over steamed Jasmine rice.

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