| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains, Meats |
Chinese |
Chinese, Fish, Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Scallops (cut in half if large) soaked in water, dried |
| 1 |
|
Egg white |
|
|
Salt & pepper; to taste |
| 1 |
ts |
Cornstarch |
| 3 |
c |
Oil; plus… |
| 1 |
ts |
Oil, or more Canned baby corn, or up to |
| 1 |
c |
Canned baby corn |
| 1/2 |
c |
Stringed snow peas |
| 1/2 |
c |
Sliced water chestnuts |
| 1 |
c |
Chunked bok choy |
| 1 |
|
Carrot; very thinly sliced (optional) |
| 2 |
|
Garlic cloves; chopped |
| 1 |
sl |
Ginger; chopped |
| 1 |
c |
Chicken broth |
| 1 |
tb |
Dry sherry |
| 2 |
ts |
Cornstarch; dissolved in… |
| 1 |
tb |
Water |
INSTRUCTIONS
Marinate scallops for 1 hr. in egg white, salt, pepper, cornstarch & 1-2
tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's just
beginning to smoke, add scallops, stirring so they separate. After 1-2
minutes, drain them through colander, reserving 2-3 tbs. oil. Return
reserved oil to wok, add all vegetables, stir-frying or flipping the wok
2-3 minutes. Drain again, reserving 1 tbs. oil. Again, return reserved oil
to wok. Stir-fry garlic & ginger several seconds & add chicken broth, dry
sherry, salt, pepper & cornstarch mixture. When it thickens, return
scallops & vegetables to wok & allow them to become hot. Serve.
Note: Make sure all sand is removed from scallops so they are not gritty.
Make certain cooking oil is fresh so scallops remain white.
Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments:
YORK ROAD; BALTIMORE Comments: WINE: WAN-FU
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“He who angers you, controls you!”