| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Scallops |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 1 | T | Cornstarch |
| 4 | T | Water |
| 2 | T | Oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Cut scallops as in recipe above. Mince ginger root. Cut scallions in 1-inch sections. Blend cornstarch and cold water to a paste. Heat oil. Add salt, then ginger root and scallions; stir-fry a few times. Add scallops and stir-fry to cook through (2 to 3 minutes). Stir in cornstarch paste to thicken, and serve at once. VARIATIONS: In step 2, add with the scallops either 1 or 2 green peppers, diced; or 1/2 pound fresh mushrooms, sliced. For the cornstarch paste, substitute 2 tablespoons soy sauce and 1 teaspoon sugar. Add in step 3, stirring in to blend. 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: 471
Calories From Fat: 229
Total Fat: 25.9g
Cholesterol: 85.1mg
Sodium: 1259.7mg
Potassium: 253.2mg
Carbohydrates: 46.5g
Fiber: <1g
Sugar: <1g
Protein: 14.5g