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Egg-white broccoli with osmanthus


300g Broccoli
3 Egg whites
3 Conpoy (dried scallops)
2 slices of Ginger (shredded)
½ tsp Osmanthus
1 tsp Chinese wine
2 tsp Extra-virgin Olive Oil
½ tsp Oyster sauce
½ tsp Sesame oil
½ cup Water
Pinch of Salt & Pepper


Step 1: Cut up broccoli & wash thoroughly.

Step 2: Soak conpoy till soft & shred thinly using hands. Drain & deep-fry till golden brown. Set aside. Do not dispose water.

Step 3: Mix herbs & seasonings with egg-white & whisk well.

Step 4: Heat 1 tsp of oil & sautéed ginger till fragrant. Add broccoli, oyster sauce & stir-fry. Add water for soaking conpoy & simmer for about 1-2 minutes. Do not overcook veg or it?ll turn brown & soft. Transfer broccoli to serving plate & arrange neatly to form a circle.

Step 5: Heat 1 tsp of oil & add egg mixture. Scramble your egg as per normal. When cooked, scoop into the center of the broccoli.

Step 6: Sprinkle more Osmanthus for extra aroma & top it up with your crispy Conpoy.

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