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Ingredientes
- 1 lb Scallops (cut in half if large) soaked in water, dry
- 1 x Egg white Salt & pepper, to taste
- 1 tsp Cornstarch
- 3 c. Oil, plus...
- 1 tsp Oil, or possibly more
- 1/2 c. -Canned baby corn, or possibly 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 x Carrot, very thinly sliced (optional)
- 2 x Garlic cloves, minced
- 1 slc Ginger, minced
- 1 c. Chicken broth
- 1 Tbsp. Dry sherry
- 2 tsp Cornstarch, dissolved in...
- 1 Tbsp. Water
Direcciones
- Marinate scallops for 1 hr. in egg white, salt, pepper, cornstarch & 1-2 teaspoon oil. Heat wok warm & dry. When warm, add in 3 c. oil. When it's just beginning to smoke, add in scallops, stirring so they separate. After 1-2 min, drain them through colander, reserving 2-3 tbs. oil. Return reserved oil to wok, add in all vegetables, stir-frying or possibly 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 in chicken broth, dry sherry, salt, pepper & cornstarch mix. When it thickens, return scallops & vegetables to wok & allow them to become warm. Serve.
- Note: Make sure all sand is removed from scallops so they are not gritty.
- Make certain veg. oil is fresh so scallops remain white.
- Temperature(s): Warm Effort: AVERAGE Time: 01:30
- Comments:Comments: WINE: WAN-FU
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 1113 | |
| Calories from Fat 980 | 88% |
| Total Fat 110.83g | 139% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 2.83g | |
| Cholesterol 25mg | 8% |
| Sodium 273mg | 11% |
| Potassium 422mg | 12% |
| Total Carbs 17.98g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.47g | 1% |
| Protein 14.65g | 23% |
