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  Recipe Home » SeaFoods » Jade Scallops
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  Jade Scallops
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 281
Ingredients:
1 lb SCALLOPS,SOAKED IN WATER & CUT IN 1/2(IF LARGE), DRIED
1 EGG WHITE
SALT & PEPPER TO TASTE
1 tsp CORNSTARCH
3 cup PLUS
1 TO 2 ts OIL
1/2 TO 1 c CANNED BABY CORN
1/2 cup STRINGED SNOW PEAS
1/2 cup SLICED WATER CHESTNUTS
1 cup CHUNKED BOK CHOY
1 CARROT,VERY THINLY SLICED OPTIONAL
2 CLOVES GARLIC,CHOPPED
1 slice GINGER,CHOPPED
1 cup CHICKEN BROTH
1 tbsp DRY SHERRY
2 tsp CORNSTARCH DISSOLVED IN
1 tbsp 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 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
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