Ingredients
- 4 tbs
- 2 garlic (cloves)
- 1 hr
- 1 chunked bok choy
- 1/2 if
- 3 c oil
- 3 cups oil
- 1 lb scallops
- 1 1/2 c baby corn (canned)
- 1 c chicken broth
- 1/2 c water chestnuts (sliced)
- 1/2 c stringed snow peas
- 1 tb dry sherry
- 1 tb water
- 2 tsp oil
- 3 ts cornstarch
- 1 ts oil
- 1 slice carrot
- 1 slice ginger (sliced)
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
