Stir-fried scallops with ginger root
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Scallops |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 1 | Scallion stalk | |
| 1 | tablespoon | Cornstarch |
| 4 | tablespoons | Water |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
Directions
1. Cut scallops as in recipe above. Mince ginger root. Cut scallions in 1-inch sections. Blend cornstarch and cold water to a paste.
2. Heat oil. Add salt, then ginger root and scallions; stir-fry a few times. Add scallops and stir-fry to cook through (2 to 3 minutes).
3. Stir in cornstarch paste to thicken, and serve at once. VARIATIONS: 1. In step 2, add with the scallops either 1 or 2 green peppers, diced; or ½ pound fresh mushrooms, sliced.
2. For the cornstarch paste, substitute 2 tablespoons soy sauce and 1 teaspoon sugar. Add in step 3, stirring in to blend.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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