| 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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