---------- Recipe via Meal-Master (tm) v8.02
  
       Title: JADE SCALLOPS B1
  Categories: Chinese, Fish, Side dish
       Yield: 6 servings
  
       1 lb Scallops
            - (cut in half if large)
            - soaked in water, dried
       1    Egg white
            Salt & pepper; to taste
       1 ts Cornstarch
       3 c  Oil; plus...
       1 ts Oil, or more
     1/2 c  -Canned baby corn, or up 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    Garlic cloves; 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 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 & 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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