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
