Braised Dried Scallops And Radishes
| 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.
A Message from our Provider:
“No one has been misunderstood like God”
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