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1. Soak dried scallops. (Reserve soaking liquid.)
2. Strain soaking liquid; then combine with stock, sherry and salt. Trim
and peel radishes.
3. Heat oil. Add scallops and radishes; stir-fry 2 minutes.
4. Add soaking liquid-stock mixture and heat quickly. Then simmer, covered,
until scallops are tender (about 15 minutes).
5. 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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