Jade Scallops B1
Yield
6 servingsPrep
30 minCook
15 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
scallops
(cut in half if large), soaked in water, dried |
|
| 1 | each |
egg whites
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | teaspoon |
cornstarch
|
|
| 3 | cups |
vegetable oil
plus 1 teaspoon (or more) |
|
| ½ | cup |
baby corn
canned, upto 1 cup |
* |
| ½ | cup |
snow pea pods
|
|
| ½ | cup |
water chestnuts
sliced |
*
|
| 1 | cup |
bok choy
chunked |
*
|
| 1 | each |
carrots
very thinly sliced, (optional) |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | slice |
ginger
chopped |
*
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | teaspoons |
cornstarch
dissolved in 1 tablespoon water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
scallops
(cut in half if large), soaked in water, dried |
|
| 1 | each |
egg whites
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
cornstarch
|
|
| 7.1E+2 | ml |
vegetable oil
plus 1 teaspoon (or more) |
|
| 118 | ml |
baby corn
canned, upto 1 cup |
* |
| 118 | ml |
snow pea pods
|
|
| 118 | ml |
water chestnuts
sliced |
*
|
| 237 | ml |
bok choy
chunked |
*
|
| 1 | each |
carrots
very thinly sliced, (optional) |
|
| 2 | each |
garlic cloves
chopped |
|
| 1 | slice |
ginger
chopped |
*
|
| 237 | ml |
chicken broth
|
|
| 15 | ml |
sherry
dry |
|
| 1E+1 | ml |
cornstarch
dissolved in 1 tablespoon water |
|
Directions
Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1 to 2 teaspoon of 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 to 2 minutes, drain them through colander, reserving 2 to 3 tablespoons of oil.
Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2 to 3 minutes.
Drain again, reserving 1 tablesooon of 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.
