Sea scallops with oyster sauce

Yield: 8 Servings

Measure Ingredient
¼ pounds Straw mushrooms
¾ cup Chicken stock (see wonton soup recipe)
¼ cup Sherry
2 teaspoons Cornstarch
3 tablespoons Cooking oil
½ pounds Sea scallops
3 ounces Oyster sauce
1 teaspoon Sugar
½ teaspoon Salt

Simmer the mushrooms in the chicken stock and wine for 5 minutes. Drain and reserve the broth and mushrooms separately. Dissolve the cornstarch in 1 tbs cool water and set aside. Heat a wok or skillet and add the oil. When hot, add the scallops, stir-frying 1 minute. Add the reserved mushrooms and cook 30 seconds. Add the reserved chicken stock, oyster sauce, sugar, and salt; stir well. Add the dissolved cornstarch and stir while the sauce thickens. Empty the contents to a platter and serve hot.

PLUM BLOSSOM

STEMMONS FREEWAY NORTH, DALLAS

WINE: WANG FU

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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