Recipe - Stir-Fried Scallops Wmixed Vegetables

1 pound Scallops
One half cup Bamboo shoots
One half cup Celery
One half cup Dried onions
6 Snow peas
1 tablespoon Cornstarch
2 teaspoon Soy sauce
One fourth cup Water
3 tablespoon Oil
One half teaspoon Salt
One half cup Stock
One half teaspoon Sugar

1. Quarter scallops or cut in 1/4inch slices if large; cut in half if
small.

2. Cut bamboo shoots first in 1/4inch slices, then in 1/2inch sections.
Slice celery in 1/4inch sections. Slice dried onions. Stem snow peas.

3. Blend cornstarch, soy sauce and cold water to a paste.

4. Heat oil. Add salt, then scallops, and stirfry to coat with oil (about
One half minute). Add vegetables and stirfry about 2 minutes more.

5. Add stock and sugar and heat quickly. Then cook, stirring, over medium
heat, until vegetables are done (2 to 3 minutes).

6. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS:

1. For the vegetables, substitute 1 pound string beans, cut in 1/2inch
lengths and parboiled; and 2 tomatoes, peeled and cubed. Add the beans in
step 4, the tomatoes after step 5.

2. Or substitute One half cup water chestnuts, One half cup white onions and One half cup
celery, all cut or sliced up . Add in step 4. Then, after step 5, add One half cup canned
pineapple chunks.

3. In step 1, dredge the scallops lightly with flour.

4. In step 3, add a few drops of sesame oil to the cornstarch paste.

5. In step 4, add to the hot oil 2 slices fresh ginger root and 1 garlic
clove, both minced, and stirfry to brown lightly. Then stirfry scallops.
Sprinkle with the salt and a dash of pepper before adding the vegetables.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.