Jade Scallops

Recipe Ingredients

1 lb	454g / 16oz	Scallops - (cut in half if large)
		Soaked in water - dried
1		Egg white
		Salt and pepper - to taste
1 teaspoon	5ml	Cornstarch
3 cups	711ml	Oil - plus
1 teaspoon	5ml	Oil - or more
1/2 cup	31g / 1.1oz	- canned baby corn - or up to
1 cup	62g / 2.2oz	Canned baby corn
1/2 cup	118ml	Stringed snow peas
1/2 cup	118ml	Sliced water chestnuts
1 cup	237ml	Chunked bok choy
1		Carrot - very thinly sliced
2		Garlic cloves - chopped
1		Ginger - chopped
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Dry sherry
2 teaspoons	10ml	Cornstarch - dissolved in...
1 tablespoon	15ml	Water

Recipe Instructions

Marinate scallops for 1 hr. in egg white, salt, pepper, cornstarch and 1-2 tsp. oil. Heat wok hot and 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 and ginger several seconds and add chicken broth, dry sherry, salt, pepper and cornstarch mixture. When it thickens, return scallops and vegetables to wok and 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.

Source:
MING'S, YORK ROAD; BALTIMORE

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