INGREDIENTS

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