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the sirloin strips in a bowl. Sprinkle the beef with the 1tbsp.
of cornstarch. Pour in the Shaoshing Rice Wine. Stir the beef
so that it is coated with the marinade. Cover the bowl with
plastic wrap and place it in the refrigerator. Let the beef
marinate 30 minutes.
Place the dried mushrooms in a plastic bowl with a lid.
Pour the boiling water over the mushrooms and cover the
bowl. Let the dried mushrooms steep in the boiling water
for 30 minutes, or until the mushrooms are reconstituted.
Drain the mushrooms, reserving the liquid for another use.
Cut the stem ends off the mushrooms and cut the mushrooms
in half. (If using fresh mushrooms simply cut the stem off
and cut the mushrooms in half).
Pour the six cups of water into a large saucepan. Add the
salt and bring the water to the boil. Add the broccoli florets.
Blanch the broccoli in the boiling water for three minutes.
Drain the broccoli from the boiling water.
Remove the beef from the marinade and reserve the marinade.
Heat a wok or large sauté pan over medium-high heat.
Add the vegetable oil and toasted sesame oil. Add the d
ginger and quickly stir-fry for 30 seconds.
Add the marinated beef and stir-fry just until the beef
is browned, about two minutes.
Add the scallops, baby corn, broccoli, mushrooms and garlic
and continue to stir-fry until the scallops are just cooked
through, about two minutes.
Add the reserved marinade from the beef.
Pour the chicken stock into a small bowl and add the cornstarch.
Stir the mixture together to combine, and then pour it into
the wok with the beef. Add the oyster sauce and soy sauce.
Continue to stir-fry as the sauce thickens. Season with
freshly ground black pepper.
Remove the wok from the heat and stir in the daikon.
Spoon the broccoli beef onto a serving platter and garnish
with the toasted sesame seeds and green onion.
Serve with Steamed Jasmine
Rice.
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