• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Jade Scallops

  • Recipe Submitted by on

Category: Side Dishes, Fish, Chinese

 Ingredients List

  • 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:

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