Recipe - Jade Scallops

1 pound Scallops
(cut in half if large)
soaked in water, dried
1 Egg white
Salt & pepper; to taste
1 teaspoon Cornstarch
3 cup Oil; plus...
1 teaspoon Oil, or more
One half cup Canned baby corn, or up to
1 cup Canned baby corn
One half cup Stringed snow peas
One half cup Sliced water chestnuts
1 cup Chunked bok choy
1 Carrot; very thinly cut or sliced up
(optional)
2 Garlic cloves; chopped
1 sl Ginger; chopped
1 cup Chicken broth
1 tablespoon Dry sherry
2 teaspoon Cornstarch; dissolved in...
1 tablespoon Water

Marinate scallops for 1 hr. in egg white, salt, pepper, cornstarch & 12
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 12
minutes, drain them through colander, reserving 23 tbs. oil. Return
reserved oil to wok, add all vegetables, stirfrying or flipping the wok
23 minutes. Drain again, reserving 1 tbs. oil. Again, return reserved oil
to wok. Stirfry 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: WANFU

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini