Baby Chinese cabbage with dried scallops and pin mushrooms

Ingredients:
1 pkt. baby Chinese cabbage
4 pcs. dried scallops (wash, soak & tear into pieces, retain the water)
1 pkt. pin mushroom

Seasonings:
2 tbsp. oyster sauce
Dash of MSG (to taste)
Sprinkle of pepper powder
Corn starch (for thickening)

Methods:

1. Wash the baby cabbage well, cut into half, soak in water for at least an hour and drain.
2. Put enough water in a wok over medium flame, add some chicken stock granules and drizzle a bit of oil.  Once it starts to boil put in the baby cabbage to cook, remove and arrange in a plate.
3. Heat a clean wok with 3 tbsp. of oil, fry the scallop till fragrant, then add in the pin mushrooms, give it a quick stir and add in the water from soaking the scallops, follow by the seasonings, except the corn starch.  More water can be added if the sauce is too dry.  Stir well and taste. 
4. Thicken the sauce with corn starch till you get the right consistency,but not too thick.
5. Pour the sauce into the center of the baby cabbage and drizzle some sauce over it. Serve.

I spent last Christmas with my children in Kuala Lumpur and I whipped up few simple dishes for Christmas Eve.  This dish came into my mind but I replace the baby cabbage with broccoli and cauliflower and add slices of red carrot to the dried scallops and pin mushrooms as red carrot is my grandson's favourite vege.  Here's to share......

 

Hope you all enjoy this simple and yummylicious dish as much as me and my family ~ cheers ~