Tell a girl what to do when she feels like relaxing with a good meal but not too much work. Definitely not a microwave meal or take out, and loosen up in front of a TV like a coach potato! So to make that happen, I whipped up one of my many favorites; broccoli, oyster mushroom and shrimps paired with tuna dumpling. Here’s to my robust seafood evening!
BROYSTER SAUTEE
3 tbsp EVOO
1 tbsp minced garlic
½ C chopped white onion
1 medium size vine tomato (cut in quarters)
3 medium size of broccoli (cut in florets)
1 C shrimp, raw, deveined, shelled
1 C chopped oyster mushroom
2 tbsp of Campbell’s cream of chicken (dissolved in ½ cup of Swanson broth chicken)
Salt n pepper to taste
Heat EVOO in a wok, add garlic and onion, cook till they are slightly brown. Add tomatoes and stir for 5 minutes. Then add chopped oyster mushrooms, broccoli and dissolved cream of chicken. Let sit for 3 mins before adding shrimps. Cover and let sauce comes to a boil. Season with salt and pepper, serve immediately.
TUNA DUMPLING
(A)
1 ½ tuna steak
1 tbsp of ginger
¼ cup of onion
2 cloves of garlic
1 tsp of sambal olek
1 tbsp of soy sauce
1 tbsp sesame oil
15 pcs wonton wrappers
1 egg white dissolved in ½ C water
Filling:
Add (A) in a food processor, pulse until they are evenly incorporated.
*Do not blend mixture*
Place the wonton wrapper on a dry chopping board, add a 1tsp tuna filing in the middle of the wrapper, brush the four corners of the wonton wrappers with egg wash, fold wonton into a triangle shape. Do not overfill the wonton as it may burst open during boiling.
Fill a pan with 1 qt of water, bring to boil, add dumplings. Be reminded not to overcrowd them to allow even cooking. Dumplings are cooked when they float onto the surface.
Remove with a slotted spoon and serve with broyster sautee
