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Title: Scallops
Categories: Entree Seafood Chinese
Yield: 4 Servings
| 1 | lb | Scallops; rinsed/ drained) |
| 1 | tb | Cornstarch |
| 1 | tb | Soy sauce |
| Sesame oil; drops | ||
| 6 | tb | Cooking oil |
| 1/2 | ts | Garlic; fresh minced |
| 5 | Ginger; slices | |
| 1/2 | lb | Snow peas; fresh |
| 1 | Carrot; thinly sliced | |
| 1/4 | ts | Salt |
| 1/4 | c | Water |
| 2 | Green onions; 2" pieces |
Scallops with snow Peas (from"The Stephen Yam Seafood Wokbook) 1. Combine cornstarch, soy and sesame oil, stir well and set aside 2. Heat wok with 1/2 the oil when the smoke begins to rise, add garlic and ginger stir fry 30 sec,add snow peas, car- rots salt and water, stir fry for 3 min remove to a platter 3. Heat remaining oil, stir fry green onion for 30 sec then add scallops stir fry constantly for 4 min 4. Return snow pea mixture and sauce, Bring to a boil Serve at once Enjoy Jane FROM: JANE HARRIS (DXDG05A) Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:35:19 +0800 (HKT)