1 handful Tenderstem broccoli
1 garlic clove, finely diced
1 thumb-sized piece fresh root ginger, peeled and cut into matchsticks
100²µ/3½´Ç³ú shiitake mushrooms
2 spring onions, trimmed and chopped into 3cm/1¼in lengths
125ml/4fl oz chicken stock
225g/8oz fresh or dried egg noodles
1½ tbsp oyster sauce
pinch white or black pepper
3 tsp cornflour paste (2 tsp cornflour mixed with 2 tsp cold water)
1–2 tsp Shaoxing rice wine
½ tsp salt
dash sesame oil
1 tbsp light soy sauce
pinch sugar
2½ tsp vegetable oil
12 scallops