INGREDIENTS

INSTRUCTIONS

This recipe can be adapted beautifully to be vegetarian! I love this
dish with cubed tofu instead of scallops, and if you can't find a
vegetarian oyster sauce, just substitute a bit of soy sauce or
experiment with your favorite Asian sauce.  -KM  ADVANCE PREPARATION:
Place the nuts and oil in a small saucepan over  medium-high heat.
Stir the nuts occasionally and when they turn very  light golden, drain
immediately and pat dry on paper towels. Pour off  and reserve 2
tablespoons of the cooking oil for stir-frying.  Set aside in separate
containers the green onions, garlic, and  scallops. In a small bowl,
combine the sauce ingredients and mix well.  LAST-MINUTE COOKING:
Combine the cornstarch with an equal amount of  cold water.  Set aside.
Place a wok over highest heat.  Whent the wok is very hot, add the
reserved oil to the center.  Roll the oil around the sides of wok and
add the garlic.  When it just begins to turn white, in about 15
seconds, add the scallops.  Stir-fry until the scallops just lose
their raw outside color, about 1 minute.  Stir in the green onions and
pour in the sauce.  When the sauce comes  to a low boil, stir in a
little of the cornstarch mixture so that  sauce glazes the scallops.
Stir in the cashews, then taset and adjust  the seasonings. Spoon onto
a heated platter or individual plates.  Serve at once.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“There’s a limit to God’s patience”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 41
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 186.2mg
Potassium: 91.2mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: <1g
Protein: <1g