Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | SCALLOPS,SOAKED IN WATER & CUT IN 1/2(IF LARGE), DRIED |
| 1 \N | EGG WHITE |
| \N \N | SALT & PEPPER TO TASTE |
| 1 teaspoon | CORNSTARCH |
| 3 cups | PLUS |
| 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 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 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