Scallops with garlic chives
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 2 | eaches | Cloves garlic, diced very fine |
| 1 | each | Slice fresh ginger, cut very thin julienne |
| ¾ | pounds | Large scallops, cut in half through the middle |
| 1 | cup | Garlic chives, cut into 1/2\" pieces |
| 1 | teaspoon | Rice wine |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Dry sherry |
| ¼ | teaspoon | Ground white pepper |
| ¼ | cup | Chicken stock |
| 1 | tablespoon | Cornstarch mixed with |
| 1 | tablespoon | Water |
Directions
SAUCE
Cut the scallops & chives and mix the sauce before you do anything else. You must not overcook this dish. Heat a wok and add the oil.
Chow the garlic and ginger for just a moment and then add the scallops. Chow for 2 minutes or so and add the chives. Stir the sauce and then add it to the wok. Stir-fry until all is thick and hot.
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