Ingredients
- 4 tbs
- 2 garlic (cloves)
- 1 hr
- 1 chunked bok choy
- 1/2 if
- 700 ml oil
- 700 ml oil
- 250 gr scallops
- 230 gr baby corn (canned)
- 240 ml chicken broth
- 120 ml water chestnuts (sliced)
- 100 gr stringed snow peas
- 16 ml dry sherry
- 16 ml water
- 10 ml oil
- 8 gr cornstarch
- 5 ml 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
