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| RECIPE FOR JADE SCALLOPS B1 |
Title: Jade Scallops B1
Category: Chinese Side Dishes
Serves: 6
Ingredients:
| 1.00 | lb | SCALLOPS,SOAKED IN WATER & | | | -CUT IN 1/2(IF LARGE), DRIED | | 1.00 | | EGG WHITE | | | SALT & PEPPER TO TASTE | | 1.00 | ts | CORNSTARCH | | 3.00 | c | PLUS | | 1.00 | | TO 2 ts OIL | | 0.50 | | TO 1 c CANNED BABY CORN | | 0.50 | c | STRINGED SNOW PEAS | | 0.50 | c | SLICED WATER CHESTNUTS | | 1.00 | c | CHUNKED BOK CHOY | | 1.00 | | CARROT,VERY THINLY SLICED | | | -OPTIONAL | | 2.00 | | CLOVES GARLIC,CHOPPED | | 1.00 | sl | GINGER,CHOPPED | | 1.00 | c | CHICKEN BROTH | | 1.00 | tb | DRY SHERRY | | 2.00 | ts | CORNSTARCH DISSOLVED IN | | 1.00 | tb | 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 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.
Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU
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