| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1/4 | lb | Straw mushrooms |
| 3/4 | c | Chicken stock (see wonton soup recipe) |
| 1/4 | c | Sherry |
| 2 | ts | Cornstarch |
| 3 | tb | Cooking oil |
| 1/2 | lb | Sea scallops |
| 3 | oz | Oyster sauce |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
INSTRUCTIONS
Simmer the mushrooms in the chicken stock and wine for 5 minutes. Drain and reserve the broth and mushrooms separately. Dissolve the cornstarch in 1 tbs cool water and set aside. Heat a wok or skillet and add the oil. When hot, add the scallops, stir-frying 1 minute. Add the reserved mushrooms and cook 30 seconds. Add the reserved chicken stock, oyster sauce, sugar, and salt; stir well. Add the dissolved cornstarch and stir while the sauce thickens. Empty the contents to a platter and serve hot. PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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