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| 1 x ca. 450 g | Scallops, Soaked In Water & Cut In 1/2(If Large), Dried |
| 1 | egg white |
| | salt |
| | pepper |
| 1 Teelöffel | cornstarch |
| 3 Tasse | Plus |
| 1 | To 2 ts Oil |
| 1/2 | To 1 c Canned Baby Corn |
| 1/2 Tasse | Stringed Snow Peas |
| 1/2 Tasse | water chestnuts sliced |
| 1 Tasse | Chunked Bok Choy |
| 1 | Carrot, Very Thinly Sliced Optional |
| 2 | Cloves garlic chopped |
| 1 Scheibe | Ginger chopped |
| 1 Tasse | chicken broth |
| 1 Esslöffel | sherry dry |
| 2 Teelöffel | Cornstarch Dissolved In |
| 1 Esslöffel | water |
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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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