Jade scallops b1

Yield: 6 Servings

Ingredients:

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

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