Side Pannel
Jade Scallops
Jade Scallops
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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
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