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  Recipe Home » Oriental » Jade Scallops B1
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  Jade Scallops B1
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 260
Ingredients:
1 lb Scallops (cut in half if large) soaked in water, dried
1 Egg white
Salt & pepper, to taste
1 tsp Cornstarch
3 cup Oil, plus...
1 tsp Oil, or more
1/2 cup -Canned baby corn, or up to
1 cup Canned baby corn
1/2 cup Stringed snow peas
1/2 cup Sliced water chestnuts
1 cup Chunked bok choy
1 Carrot, very thinly sliced (optional)
2 Garlic cloves, chopped
1 slice Ginger, chopped
1 cup Chicken broth
1 tbsp Dry sherry
2 tsp Cornstarch, dissolved in...
1 tbsp Water
Instructions:
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
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