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