| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 10 | Dried scallops | |
| 1 1/2 | c | Soaking liquid |
| 1 | c | Stock |
| 2 | tb | Sherry |
| 1/2 | ts | Salt |
| 30 | Radishes (up to) | |
| 3 | tb | Oil |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
INSTRUCTIONS
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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