Title: Sea Scallops with Oyster Sauce
Categories: Seafood
Yield: 8 Servings

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

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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