Cuisine: Chinese

Category: Chinese

Servings: 6


1 pound Scallops -- (cut in half if larg
soaked in water -- dried
1 Egg white
Salt & pepper -- to taste
1 teaspoon Cornstarch
3 cups Oil -- plus...
1 teaspoon Oil -- or more
1/2 cup -Canned baby corn -- or up to
1 cup 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


2 Garlic cloves -- chopped 1 slice Ginger -- chopped 1 cup Chicken broth 1 tablespoon Dry sherry 2 teaspoons Cornstarch -- dissolved in... 1 tablespoon 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 minutes, drain them through colander, reserving 2-3 tbs. oil. Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. 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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