2) Soak mushroom in hot water. Slice mushroom, red pepper and cucumber.

3) Mix egg white and chicken broth together and steam well. Pour contents in a soup bowl and set aside.

4) Mix cooking wine, MSG, salt, ginger juice, chicken broth and cornstarch to form a sauce.

5) Heat up a wok and add peanut oil, bland scallop in oil and drain.

6) In a clean wok add scallop and sauce from 4). Stir-fry and pour on top of egg white solution from 3). Serve