| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Scallops |
| 2 |
tb |
Smoked ham |
| 2 |
tb |
Sherry |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
|
Eggs |
| 3 |
tb |
Oil |
INSTRUCTIONS
1. Quarter scallops or cut in 1/4-inch slices if large; cut in half if
small. Mince smoked ham.
2. Combine sherry, sugar, salt and pepper.
3. Separate eggs. Combine 2 yolks with 1 white and beat until smooth.
(Reserve remaining white for another recipe.)
4. Heat oil. Add scallops and stir-fry to brown lightly (2 to 3 minutes).
Add sherry-sugar mixture; stir-fry 1 minute more.
5. Add beaten eggs; then cook, stirring, over high heat until scallops are
coated with egg. Garnish with minced ham and serve.
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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