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Jade Scallops

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      Title: JADE SCALLOPS
 Categories: Seafood, Asian, China
      Yield: 6 Servings
 
      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
 
  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
 
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