Side Pannel
Sea Scallops with Oyster Sauce
Sea Scallops with Oyster Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 1/4 lb Straw mushrooms
- 3/4 c Chicken stock (see wonton
- -soup recipe)
- 1/4 c Sherry
- 2 ts Cornstarch
- 3 tb Cooking oil
- 1/2 lb Sea scallops
- 3 oz Oyster sauce
- 1 ts Sugar
- 1/2 ts Salt
Directions
Simmer the mushrooms in the chicken stock and wine for 5 minutes. Drain
and reserve the broth and mushrooms separately. Dissolve the cornstarch in
1 tbs cool water and set aside. Heat a wok or skillet and add the oil. When
hot, add the scallops, stir-frying 1 minute. Add the reserved mushrooms and
cook 30 seconds. Add the reserved chicken stock, oyster sauce, sugar, and
salt; stir well. Add the dissolved cornstarch and stir while the sauce
thickens. Empty the contents to a platter and serve hot.
PLUM BLOSSOM
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
and reserve the broth and mushrooms separately. Dissolve the cornstarch in
1 tbs cool water and set aside. Heat a wok or skillet and add the oil. When
hot, add the scallops, stir-frying 1 minute. Add the reserved mushrooms and
cook 30 seconds. Add the reserved chicken stock, oyster sauce, sugar, and
salt; stir well. Add the dissolved cornstarch and stir while the sauce
thickens. Empty the contents to a platter and serve hot.
PLUM BLOSSOM
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
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