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Jade Scallops

Preparation Time:
Cook time:
Yield: 6 servings


1 lb Scallops, rinsed and patted-dry
1/2 cup Baby Corn, canned
1/2 cup Snow Peas
1/2 cup Water Chestnuts, sliced
1 cup Bok Choy, chunked
1 Carrot, sliced thin
2 Garlic Cloves, chopped
1 Tbsp Ginger, chopped
1 cup Chicken Broth
1 Tbsp Dry Sherry
1 Egg White
1 tsp Cornstarch
3 cups Oil
Salt & Pepper, to taste


Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1-2 teaspoon 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 Tbsp oil.

Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. Drain again, reserving 1 Tbsp 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 immediately. Note: Make certain cooking oil is fresh so scallops remain white.

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