Recipe - Stir-Fried Scallops With Ginger Root

1 pound Scallops
2 Or
3 sl Fresh ginger root
1 Scallion stalk
1 tablespoon Cornstarch
4 tablespoon Water
2 tablespoon Oil
One half teaspoon Salt

1. Cut scallops as in recipe above. Mince ginger root. Cut scallions in
1inch sections. Blend cornstarch and cold water to a paste.

2. Heat oil. Add salt, then ginger root and scallions; stirfry a few
times. Add scallops and stirfry to cook through (2 to 3 minutes).

3. Stir in cornstarch paste to thicken, and serve at once. VARIATIONS:

1. In step 2, add with the scallops either 1 or 2 green peppers, minced ; or
One half pound fresh mushrooms, cut or sliced up .

2. For the cornstarch paste, substitute 2 tablespoons soy sauce and 1
teaspoon sugar. Add in step 3, stirring in to blend.

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