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, .