| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Scallops |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 |
|
Scallion stalk |
| 1 |
tb |
Cornstarch |
| 4 |
tb |
Water |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Cut scallops as in recipe above. Mince ginger root. Cut scallions in
1-inch sections. Blend cornstarch and cold water to a paste.
2. 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).
3. Stir in cornstarch paste to thicken, and serve at once. VARIATIONS:
1. In step 2, add with the scallops either 1 or 2 green peppers, diced; or
1/2 pound fresh mushrooms, sliced.
2. 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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