Jade scallops

6 Servings

Ingredients

Quantity Ingredient
1 pounds SCALLOPS,SOAKED IN WATER & CUT IN 1/2(IF LARGE), DRIED
1 EGG WHITE
SALT & PEPPER TO TASTE
1 teaspoon CORNSTARCH
3 cups PLUS
1 TO 2 ts OIL
½ TO 1 c CANNED BABY CORN
½ cup STRINGED SNOW PEAS
½ cup SLICED WATER CHESTNUTS
1 cup CHUNKED BOK CHOY
1 CARROT,VERY THINLY SLICED OPTIONAL
2 CLOVES GARLIC,CHOPPED
1 slice GINGER,CHOPPED
1 cup CHICKEN BROTH
1 tablespoon DRY SHERRY
2 teaspoons CORNSTARCH DISSOLVED IN
1 tablespoon WATER

Directions

marinate scallops for 1 hr. in egg white, salt, pepper,cornstarch & 1-2 tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops,stirring so they separate.

After 1-2 min., drain them through colander, reserving 2-3 tbs. oil.

Re- turn reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 min. Drain again, reserving 1 tbs. oil. Again, return reserved oil to wok. Stir-fry garlic & ginger several seconds & add chicken broth,dry sherry, salt,pepper & cornstarch mixture.

When it thickens, return scallops & vegetables to wok & allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU

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