Scallops With Garlic Chives
| 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)
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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