| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Chinese |
Chinese, Fish |
5 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
ts |
Rice wine |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Dry sherry |
| 1/4 |
ts |
Ground white pepper |
| 1/4 |
c |
Chicken stock |
| 1 |
tb |
Cornstarch mixed with |
| 1 |
tb |
Water |
INSTRUCTIONS
SAUCE
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
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”