| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Scallops |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Celery |
| 1/2 | c | Dried onions |
| 6 | Snow peas | |
| 1 | T | Cornstarch |
| 2 | t | Soy sauce |
| 1/4 | c | Water |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
| 1/2 | t | Sugar |
INSTRUCTIONS
Quarter scallops or cut in 1/4-inch slices if large; cut in half if small. Cut bamboo shoots first in 1/4-inch slices, then in 1/2-inch sections. Slice celery in 1/4-inch sections. Slice dried onions. Stem snow peas. Blend cornstarch, soy sauce and cold water to a paste. Heat oil. Add salt, then scallops, and stir-fry to coat with oil (about 1/2 minute). Add vegetables and stir-fry about 2 minutes more. Add stock and sugar and heat quickly. Then cook, stirring, over medium heat, until vegetables are done (2 to 3 minutes). Stir in cornstarch paste to thicken. Serve at once. VARIATIONS: For the vegetables, substitute 1 pound string beans, cut in 1/2-inch lengths and parboiled; and 2 tomatoes, peeled and cubed. Add the beans in step 4, the tomatoes after step 5. Or substitute 1/2 cup water chestnuts, 1/2 cup white onions and 1/2 cup celery, all sliced. Add in step 4. Then, after step 5, add 1/2 cup canned pineapple chunks. In step 1, dredge the scallops lightly with flour. In step 3, add a few drops of sesame oil to the cornstarch paste. In step 4, add to the hot oil 2 slices fresh ginger root and 1 garlic clove, both minced, and stir-fry to brown lightly. Then stir-fry scallops. Sprinkle with the salt and a dash of pepper before adding the vegetables. 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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Nutrition (calculated from recipe ingredients)
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Calories: 324
Calories From Fat: 159
Total Fat: 18.1g
Cholesterol: 58mg
Sodium: 909.1mg
Potassium: 374.1mg
Carbohydrates: 30.5g
Fiber: 2.4g
Sugar: 4.5g
Protein: 11.2g