Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
-(optional)
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

Browse by categories