Egg-White Broccoli with Osmanthus

    15 mins

    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.


    North Region, Singapore
    2 people made this

    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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