Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb SCALLOPS,SOAKED IN WATER 1 c CHUNKED BOK CHOY
-CUT IN 1/2(IF LARGE), DRIED 1 CARROT,VERY THINLY SLICED
1 EGG WHITE -OPTIONAL
SALT PEPPER TO TASTE 2 CLOVES GARLIC,CHOPPED
1 ts CORNSTARCH 1 sl GINGER,CHOPPED
3 c PLUS 1 c CHICKEN BROTH
1 TO 2 ts OIL 1 tb DRY SHERRY
1/2 TO 1 c CANNED BABY CORN 2 ts CORNSTARCH DISSOLVED IN
1/2 c STRINGED SNOW PEAS 1 tb WATER
1/2 c SLICED WATER CHESTNUTS

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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