Jade scallops

Yield: 6 Servings

Ingredients:

1 lb SCALLOPS SOAKED IN WATER & -CUT IN 1/2(IF LARGE) DRIED
1 EGG WHITE SALT & PEPPER TO TASTE
1 ts CORNSTARCH
3 c PLUS
1 TO 2 ts OIL
1/2 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 CLOVES GARLIC CHOPPED
1 sl GINGER CHOPPED
1 c CHICKEN BROTH
1 tb DRY SHERRY
2 ts CORNSTARCH DISSOLVED IN
1 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