Jade Scallops B1

Title: JADE SCALLOPS B1

Categories: Chinese, Fish, Side dish

Yield: 6 servings

1 lb Scallops

- (cut in half if large)

- soaked in water, dried

1 Egg white

Salt & pepper; to taste

1 ts Cornstarch

3 c Oil; plus...

1 ts Oil, or more

1/2 c -Canned baby corn, or up 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

- 2 Garlic cloves; 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 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 --