Recipe - Sauteed Scallops Wpea Pods Water Chest

1 One half pound Scallops
One fourth cup Sherry
3 tablespoon Peanut oil
1 sl Fresh ginger
One half pound Snow peas
12 Water chestnuts; cut or sliced up
1 tablespoon Oyster sauce
1 teaspoon Sesame oil
1 One half cup Chicken stock
3 tablespoon Cornstarch
One fourth cup Water
Salt and white pepper

Rinse scallops and pat dry. Pour sherry over them and let stand 10
minutes, then drain. Heat peanut oil in a skillet. Add scallops and ginger
and saute 34 minutes.

Add snow peas, water chestnuts, oyster sauce and sesame oil and toss
lightly to mix. Pour in chicken stock and bring to a boil.

Blend cornstarch in water to make a smooth paste and stir into scallop
mixture. Cook only until sauce is thick enough to coat scallops. Season to
taste with salt and white pepper.

FROM SOME NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.