Sea Scallops with Oyster Sauce

Categories: Seafood

Serves: 8 Servings

Ingredients:

1/4 lb Straw mushrooms
3/4 c Chicken stock (see wonton
-soup recipe)
1/4 c Sherry
2 ts Cornstarch
3 tb Cooking oil
1/2 lb Sea scallops
3 oz Oyster sauce
1 ts Sugar
1/2 ts Salt

Instructions:
Simmer the mushrooms in the chicken stock and wine for 5 minutes. Drain
and reserve the broth and mushrooms separately. Dissolve the cornstarch in
1 tbs cool water and set aside. Heat a wok or skillet and add the oil. When
hot, add the scallops, stir-frying 1 minute. Add the reserved mushrooms and
cook 30 seconds. Add the reserved chicken stock, oyster sauce, sugar, and
salt; stir well. Add the dissolved cornstarch and stir while the sauce
thickens. Empty the contents to a platter and serve hot.

PLUM BLOSSOM

STEMMONS FREEWAY NORTH, DALLAS

WINE: WANG FU

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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