0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Chinese Seafood 6 Servings

INGREDIENTS

1 lb Scallops
1/2 c Bamboo shoots
1/2 c Celery
1/2 c Dried onions
6 Snow peas
1 tb Cornstarch
2 ts Soy sauce
1/4 c Water
3 tb Oil
1/2 ts Salt
1/2 c Stock
1/2 ts Sugar

INSTRUCTIONS

1. Quarter scallops or cut in 1/4-inch slices if large; cut in half if
small.
2. Cut bamboo shoots first in 1/4-inch slices, then in 1/2-inch sections.
Slice celery in 1/4-inch sections. Slice dried onions. Stem snow peas.
3.  Blend cornstarch, soy sauce and cold water to a paste.
4. Heat oil. Add salt, then scallops, and stir-fry to coat with oil (about
1/2 minute). Add vegetables and stir-fry about 2 minutes more.
5. Add stock and sugar and heat quickly. Then cook, stirring, over medium
heat, until vegetables are done (2 to 3 minutes).
6. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS:
1. For the vegetables, substitute 1 pound string beans, cut in 1/2-inch
lengths and parboiled; and 2 tomatoes, peeled and cubed. Add the beans in
step 4, the tomatoes after step 5.
2. Or substitute 1/2 cup water chestnuts, 1/2 cup white onions and 1/2 cup
celery, all sliced. Add in step 4. Then, after step 5, add 1/2 cup canned
pineapple chunks.
3. In step 1, dredge the scallops lightly with flour.
4. In step 3, add a few drops of sesame oil to the cornstarch paste.
5. In step 4, add to the hot oil 2 slices fresh ginger root and 1 garlic
clove, both minced, and stir-fry to brown lightly. Then stir-fry scallops.
Sprinkle with the salt and a dash of pepper before adding the vegetables.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God cares”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?