Yield: 6 servings
|1 pounds||SCALLOPS,SOAKED IN WATER & CUT IN 1/2(IF LARGE), DRIED|
|1 \N||EGG WHITE|
|\N \N||SALT & PEPPER TO TASTE|
|1 \N||TO 2 ts OIL|
|½ \N||TO 1 c CANNED BABY CORN|
|½ cup||STRINGED SNOW PEAS|
|½ cup||SLICED WATER CHESTNUTS|
|1 cup||CHUNKED BOK CHOY|
|1 \N||CARROT,VERY THINLY SLICED OPTIONAL|
|2 \N||CLOVES GARLIC,CHOPPED|
|1 cup||CHICKEN BROTH|
|1 tablespoon||DRY SHERRY|
|2 teaspoons||CORNSTARCH DISSOLVED IN|
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