Jade Scallops

Categories: Chinese | Fish | Side dish

Serves: 6 Servings

Ingredients:

1 lb Scallops
- (cut in half if large)
- soaked in water, dried
1 Egg white
Salt & pepper; to taste
1 ts Cornstarch
3 c Oil; plus...
1 ts Oil, or more
1/2 c -Canned baby corn, or up to
1 c Canned baby corn
1/2 c Stringed snow peas
1/2 c Sliced water chestnuts
1 c Chunked bok choy
1 Carrot; very thinly sliced
-(optional)
2 Garlic cloves; chopped
1 sl Ginger; chopped
1 c Chicken broth
1 tb Dry sherry
2 ts Cornstarch; dissolved in...
1 tb Water

Instructions:
Marinate scallops for 1 hr. in egg white, salt, pepper, cornstarch & 1-2
tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's just
beginning to smoke, add scallops, stirring so they separate. After 1-2
minutes, drain them through colander, reserving 2-3 tbs. oil. Return
reserved oil to wok, add all vegetables, stir-frying or flipping the wok
2-3 minutes. Drain again, reserving 1 tbs. oil. Again, return reserved oil
to wok. Stir-fry garlic & ginger several seconds & add chicken broth, dry
sherry, salt, pepper & cornstarch mixture. When it thickens, return
scallops & vegetables to wok & allow them to become hot. Serve.

Note: Make sure all sand is removed from scallops so they are not gritty.
Make certain cooking oil is fresh so scallops remain white.

Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments:
YORK ROAD; BALTIMORE Comments: WINE: WAN-FU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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