Broccoli with pin mushrooms and dried scallop in egg white sauce

Ingredients:
1 big broccoli 
1/2 red carrot
4 dried scallops
1 packet pin mushroom
2 egg white (lightly beaten)
Cornflour mixture (for thickening the sauce)
Some spring onion for topping (optional)

Seasoning:
2 tbsp oyster sauce
1/2 tbsp shao hsing wine
1/2 tbsp light soy sauce
1/2 tsp of chicken stock granules
200 ml water (add more if needed)

Methods:

1. Cut the broccoli into florets, wash, and blanch in boiling water with a drizzle of oil, drain and put aside for later use.
2. Peel the red carrot, wash, slice and blanch in boiling water and drain.
3. Wash the scallop, soak in water overnight in the fridge, drain and break the scallops into smaller pieces and save the water from the soaking for cooking the sauce.
4. Trim off the roots of the pin mushrooms, wash and keep aside.
5. Combine all seasoning ingredients together with the water from soaking the dried scallops in a heated wok, add in dried scallops and bring to boil.
6. Let it simmer for about 8 minutes, taste for correct seasoning, add in red carrot slices and pin mushrooms and bring it to another boil.
7. Thicken with cornflour mixture, give it a good stir then off the heat and stir in the beaten egg white, stir well till strips of egg white are being seen.
8. Arrange the broccoli florets at the side of a deep plate in a circle, then pour the hot sauce in the middle of the plate, top with spring onion and serve.

Note:  I used to cook this delicious healthy dish for home gatherings and we all enjoyed it very much.