Braised dried scallops and radishes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | Dried scallops | |
| 1½ | cup | Soaking liquid |
| 1 | cup | Stock |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Salt |
| 30 | Radishes (up to) | |
| 3 | tablespoons | Oil |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
Directions
1. Soak dried scallops. (Reserve soaking liquid.) 2. Strain soaking liquid; then combine with stock, sherry and salt. Trim and peel radishes.
3. Heat oil. Add scallops and radishes; stir-fry 2 minutes.
4. Add soaking liquid-stock mixture and heat quickly. Then simmer, covered, until scallops are tender (about 15 minutes).
5. Meanwhile blend cornstarch and remaining cold water to a paste. Then stir in to thicken, and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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