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1
Mix all sauce ingredients in a small bowl.
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2
Set aside.
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3
To clean the squid: Separate the tentacles from the body, removing the entrails as you pull.
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4
Cut the tentacles just above the eyes and with your fingers, remove the hard beak and cut the body lengthwise.
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5
Peel off the skin and rinse with cold water.
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6
Pat dry with paper towels.
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7
Score the body with a sharp knife diagonally (every 1/4-inch around entire body of squid, being careful not to cut through the body).
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8
This process makes the squid more tender.
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9
To clean the scallops: Remove the muscle from the outside of each scallop and rinse them in cold water; drain thoroughly.
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10
Heat the vegetable oil to 300 degrees F.
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11
Blanch the squid for 5 seconds.
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12
Remove from oil and drain.
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13
Reheat the vegetable oil to 300 degrees F and add the scallops.
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14
Fry for about 1 minute.
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15
Remove from oil and set aside.
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16
Reheat the oil to 325 degrees F and blanch the broccoli florets for 10 seconds.
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17
Drain thoroughly.
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18
Remove the oil from wok and reheat wok.
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19
Add the chopped ginger and minced garlic.
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20
Cook until garlic becomes fragrant.
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21
Add the squid, scallops, and broccoli.
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22
Continue to cook and stir on high heat until all ingredients are heated, about 1 minute.
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23
Sprinkle with rice wine.
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24
Stir in the sauce mixture and continue to cook until sauce thickens.
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25
Turn off heat and serve.
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26
Note: You can also blanch the squid and broccoli florettes in rapidly boiling water.
