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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Meats Chinese Chinese, Fish 5 Servings

INGREDIENTS

2 T Peanut oil
2 Cloves garlic, diced very
fine
1 Slice fresh ginger, cut
very thin julienne
3/4 lb Large scallops, cut in
half through the middle
1 c Garlic chives, cut into
1/2" pieces
1 t Rice wine
1/2 t Salt
2 T Dry sherry
1/4 t Ground white pepper
1/4 c Chicken stock
1 T Cornstarch mixed with
1 T Water

INSTRUCTIONS

Cut the scallops & chives and mix the sauce before you do anything
else. You must not overcook this dish. Heat a wok and add the oil.
Chow the garlic and ginger for just a moment and then add the
scallops. Chow for 2 minutes or so and add the chives.  Stir the  sauce
and then add it to the wok.  Stir-fry until all is thick and  hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 251
Calories From Fat: 129
Total Fat: 14.7g
Cholesterol: 51.4mg
Sodium: 684.7mg
Potassium: 168.8mg
Carbohydrates: 21.4g
Fiber: <1g
Sugar: <1g
Protein: 7.9g


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