1
Squid washed and cut into thick slices.
2
Transfer squid, shrimp, small scallop to a large bowl, then marinate with minced ginger, Shaoxing rice wine, salt and white pepper for 10 mins.
4
Heat a pan over medium high heat and add some oil. Stir fry minced garlic and minced ginger until fragrant.
5
Add seafood to sauté, then pour in Swanson Clear Chicken Broth and bring to boil.
6
Add tofu to cook for 5 mins.
7
Slowly add cornstarch water until sauce has thickened. Season with salt and white pepper, serve.
