Title: Jade Scallops B1
Categories: Chinese Seafood
Yield: 6 Servings
| 1 | lb | SCALLOPS,SOAKED IN WATER & CUT IN 1/2(IF LARGE), DRIED |
| 1 | | EGG WHITE |
| | | SALT & PEPPER TO TASTE |
| 1 | ts | CORNSTARCH |
| 3 | c | PLUS |
| 1 | | TO 2 ts OIL |
| 1/2 | | 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 | | CLOVES GARLIC,CHOPPED |
| 1 | sl | GINGER,CHOPPED |
| 1 | c | CHICKEN BROTH |
| 1 | tb | DRY SHERRY |
| 2 | ts | CORNSTARCH DISSOLVED IN |
| 1 | tb | WATER |
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 min.,
drain them through colander, reserving 2-3 tbs. oil. Re- turn reserved oil
to wok, add all vegetables, stir-frying or flipping the wok 2-3 min. 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