Jade Scallops | scallop recipes

Jade Scallops | scallop recipes

1 lb scallops,soaked in water & cut in 1; /2(if large), dri
1 egg white
1 salt & pepper to taste
1 teaspoon cornstarch
3 cup plus
1 to 2 ts oil
1/2 to 1 c 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 cloves garlic,chopped
1 slice ginger,chopped
1 cup chicken broth
1 tablespoon dry sherry
2 teaspoon cornstarch dissolved in
1 tablespoon 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 min., drain them through colander, reserving 2-3 tbs. oil.
Re- turn reserved oil to wok, add all vegetables, stir-frying or
flipping the wok 2-3 min. 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.