| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 10 |
|
Dried scallops |
| 1/2 |
c |
Sherry |
| 1 |
lb |
String beans |
| 1 |
c |
Water |
| 4 |
tb |
Soy sauce |
| 4 |
tb |
Oil |
| 2 |
tb |
Oil |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Soak dried scallops in sherry 2 hours, turning occasionally. Drain and
discard sherry.
2. Cut string beans diagonally in 3 sections; then parboil.
3. Place scallops in a pan with water. Bring to a boil; then simmer,
covered, until soft (15 to 20 minutes).
4. Add soy sauce and cook, stirring, over high heat until the liquid has
nearly evaporated.
5. Heat oil. Add scallops and stir-fry over low heat until they come apart
in shreds and are dry. Remove from pan.
6. Heat remaining oil. Add parboiled string beans and stir-fry, 2 minutes.
7. Add stock and heat quickly. Then cook, covered, over medium heat, until
beans are nearly done (about 2 minutes). Return scallop shreds only to
reheat, and serve at once. VARIATION: For the string beans, substitute
either 1 cup peas, parboiled; or 2 to 3 cups Chinese cabbage, cut in 2-inch
sections.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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