---------- Recipe via Meal-Master (tm) v8.02

     Title: JADE SCALLOPS B1
Categories: Chinese, Fish, Side dish
     Yield: 6 servings

     1 lb Scallops
          - (cut in half if large)
          - soaked in water, dried
     1    Egg white
          Salt & pepper; to taste
     1 ts Cornstarch
     3 c  Oil; plus...
     1 ts Oil, or more
   1/2 c  -Canned baby corn, or up to
     1 c  Canned baby corn
   1/2 c  Stringed snow peas
   1/2 c  Sliced water chestnuts
     1 c  Chunked bok choy
     1    Carrot; very thinly sliced
          -(optional)
     2    Garlic cloves; chopped
     1 sl Ginger; chopped
     1 c  Chicken broth
     1 tb Dry sherry
     2 ts Cornstarch; dissolved in...
     1 tb 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 minutes, drain them through colander, reserving
 2-3 tbs. oil. Return reserved oil to wok, add all
 vegetables, stir-frying or flipping the wok 2-3
 minutes. 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

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