INGREDIENTS

INSTRUCTIONS

1. Quarter scallops or cut in 1/4-inch slices if large; cut in half if
small.
2. 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.
3.  Blend cornstarch, soy sauce and cold water to a paste.
4. 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.
5. Add stock and sugar and heat quickly. Then cook, stirring, over medium
heat, until vegetables are done (2 to 3 minutes).
6. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS:
1. 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.
2. 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.
3. In step 1, dredge the scallops lightly with flour.
4. In step 3, add a few drops of sesame oil to the cornstarch paste.
5. 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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