Braised Dried Scallops And Radishes

This is very certain: there is no point of religion, more certainly and commonly rewarded with blessings in this world than that of rendering unto parents the dues that pertain unto them. A signal prosperity, even in this world, usually attends those children who are very obedient or serviceable unto their parents. To those who obey the commandment of their father, thus said the Lord of Hosts, “They shall stand before Me forever.”

Cotton Mather

CATEGORY	CUISINE	TAG	YIELD
Seafood	Chinese	Seafood	4	Servings

INGREDIENTS

10		Dried scallops
1 1/2	c	Soaking liquid
1	c	Stock
2	T	Sherry
1/2	t	Salt
30		Radishes
2		up to
3	T	Oil
1	t	Cornstarch
1	T	Water

INSTRUCTIONS

Soak dried scallops. (Reserve soaking liquid.) Strain soaking liquid;
then combine with stock, sherry and salt. Trim and peel radishes.  Heat
oil. Add scallops and radishes; stir-fry 2 minutes. Add soaking
liquid-stock mixture and heat quickly. Then simmer, covered, until
scallops are tender (about 15 minutes). 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, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 150 Calories From Fat: 106 Total Fat: 11.9g Cholesterol: 1.8mg Sodium: 1471.4mg Potassium: 254.1mg Carbohydrates: 3.8g Fiber: <1g Sugar: 1.2g Protein: 5g