Mix all the ingredients for the brown sauce slurry and set aside.
Cooking Method (22 min)
In a pot, blanch the scallops in boiling water for about 5 mins (set a timer). When the scallops are done, drain and pat dry.
While waiting, add 1.5 litres of boiling water, 1/2 tsp of salt, 1/2 tbsp of oil and the sodium bicarbonate to the wok. Blanch the broccoli stems for 2 minutes. Next add in the broccoli flowers to blanch for a further 4 minutes (set timer). When the broccoli is done, remove the broccoli, rinse and drain dry.
Heat up 1 TBsp oil in a large pan over high fire, spreading the oil all over the pan.
Add the scallops spacing them out around the pan, and sear for about 3 minutes until the bottom turns golden. Then flip the scallops with a pair of tongs and sear the other side for another 3 mins. Remove the scallops and place on a kitchen towel to soak up excess oil.
Wipe the wok with a sheet of kitchen towel. Add 3/4 tbsp of oil and heat over medium high fire, then fry the ginger slices for 1 minute or until aromatic.
Add in the broccoli and 1/4 tsp of salt and stir-fry for about 2 minutes. Then remove from the wok and set aside.
Heat adjustable]3/4[/adjustable] tbsp of oil over medium high fire, then fry the spring onions for about 1 minute or until aromatic. Next, remove and discard the spring onions.
Give the brown sauce slurry a quick stir before add it to the wok, stirring it constantly while allowing the gravy to thicken. Once the gravy has thickened, add in the wolfberries and continue to cook for 2 mins until they plump up. You can add more water if the gravy is too thick.
Plate the scallops and broccoli, pour the gravy over and serve with rice for a simple meal.