This recipe was influenced by RecipeTin’s stir fry sauce

Ingredients

For the sauce:

• 7 oz chicken broth (unsalted)
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp cornstarch
• 1/2 tsp sugar

For the stir-fry:

• baby shrimps
• scallops
• leafy greens of choice (bok choy, napa cabbage, etc.)
• carrots (sliced thinly)
• canned vegetables (baby corn, mushrooms, etc.) - cleaned, drained
• 4-5 garlic cloves (sliced)

Procedure

1. Mix all the ingredients (except the cornstarch) for the sauce. Taste and adjust as need (if you prefer saltier, sweeter, etc.).

2. In a separate small bowl, add your cornstarch and 2 tbsp water. This will be your cornstarch slurry to help thicken the sauce. Set aside.

3. In a hot wok, you want to add 1-2 tbsp oil. Add your sliced garlic and stir until fragrant - 1 minute.

4. Add your leafy greens and carrots. Add about 1 tbsp water to help steam the vegetables. Continue to cook for 2 minutes. Remove the vegetables onto a plate and set aside.

5. In the same wok, reheat another 1 tbsp of oil. Add your seafood (shrimps, scallops). Continue to stir so all edges are evenly cooked. Add about 1 tbsp oyster sauce. Stir to combine well.

6. Add back your cooked leafy greens and carrots mixture. Add your canned vegetables. Cook for 1-2 minutes.

7. Add your sauce mixture. Combine well.

8. Once your sauce is hot (it will be bubbling), slowly add your cornstarch slurry evenly and combine with the stir fry. After few minutes, you’ll notice the sauce should thicken. If you want the sauce to be thicker, you can make another batch of cornstarch slurry (equal parts cornstarch and water) again.

9. Once the sauce is the consistency you like, you can turn off the heat.

10. Serve this with hot rice.