Egg-White Broccoli with Osmanthus

Egg-White Broccoli with Osmanthus


1 person made this

About this recipe: Osmanthus Tea is known to promote beautiful skin. The herb has an intense sweet fragrance which has been described as a blend of jasmine, gardenia & ripe apricots.

blackswan North Region, Singapore

Serves: 3 

  • 300g Broccoli
  • 3 Egg whites
  • 3 Conpoy (dried scallops)
  • 2 slices 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

Prep:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Cut up broccoli & wash thoroughly.
  2. Soak conpoy till soft & shred thinly using hands. Drain & deep-fry till golden brown. Set aside. Do not dispose water.
  3. Mix herbs & seasonings with egg-white & whisk well. Heat 1 tsp of oil & add egg mixture. Scramble your egg as per normal. When cooked, scoop into the center of the broccoli.
  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.
  5. Sprinkle more Osmanthus for extra aroma & top it up with your crispy Conpoy.

See it on my blog

Check out this aromatic vegetable dish!

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- 26 Nov 2011

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