Stir-Fried Scallops with Ginger Root

Categories: Seafood

Serves: 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Previous: Stir-Fried Scallops with Egg | Next: Stir-Fried Scallops with Leeks