| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Scallops |
| 1/4 |
c |
Sherry |
| 3 |
tb |
Peanut oil |
| 1 |
sl |
Fresh ginger |
| 1/2 |
lb |
Snow peas |
| 12 |
|
Water chestnuts; sliced |
| 1 |
tb |
Oyster sauce |
| 1 |
ts |
Sesame oil |
| 1 1/2 |
c |
Chicken stock |
| 3 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
|
|
Salt and white pepper |
INSTRUCTIONS
Rinse scallops and pat dry. Pour sherry over them and let stand 10
minutes, then drain. Heat peanut oil in a skillet. Add scallops and ginger
and saute 3-4 minutes.
Add snow peas, water chestnuts, oyster sauce and sesame oil and toss
lightly to mix. Pour in chicken stock and bring to a boil.
Blend cornstarch in water to make a smooth paste and stir into scallop
mixture. Cook only until sauce is thick enough to coat scallops. Season to
taste with salt and white pepper.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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