Sauteed scallops w/pea pods, water chest
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Scallops |
| ¼ | cup | Sherry |
| 3 | tablespoons | Peanut oil |
| 1 | slice | Fresh ginger |
| ½ | pounds | Snow peas |
| 12 | Water chestnuts; sliced | |
| 1 | tablespoon | Oyster sauce |
| 1 | teaspoon | Sesame oil |
| 1½ | cup | Chicken stock |
| 3 | tablespoons | Cornstarch |
| ¼ | cup | Water |
| Salt and white pepper | ||
Directions
Rinse scallops and pat dry. Pour sherry over them and let stand 10 minutes, then drain. Heat peanut oil in a skillet. Add scallops and ginger and saute 3-4 minutes.
Add snow peas, water chestnuts, oyster sauce and sesame oil and toss lightly to mix. Pour in chicken stock and bring to a boil.
Blend cornstarch in water to make a smooth paste and stir into scallop mixture. Cook only until sauce is thick enough to coat scallops. Season to taste with salt and white pepper.
FROM SOME NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .