Stir-Fried Scallops with Almonds
Source of Recipe
Anna Kao
List of Ingredients
Marinade for scallops:
1 clove garlic, chopped
1/2 tsp. salt
1 T. dry sherry
1 tsp. minced ginger
1/2 tsp. sugar
1 lb. scallops, cut in half
3 T. peanut or other salad oil
1/2 C. sliced bamboo shoots
1/2 C. sliced water chestnuts
1/2 C. Chinese cabbage (celery cabbage), sliced diagonally
1 small onion, cut in chunks
3 Chinese dried mushrooms, soaked in hot water 20 minutes, stems removed and quatered
1 tsp. salt
1 tsp. soy sauce
1-1/2 C. water
1 T. cornstarch
3 T. cold water
1/2 C. blanched almonds, fried to a light brown
Recipe
Combine marinade and mix well. Add scallops and toss to coat well. Marniate for 15 minutes.
Heat 2 T. oil in wok or skillet over high heat until very hot. Add scallops; stir-fry 1 minute. Remove and set aside.
Heat remaining 1 T. oil in wok or skillet over high heat; add bamboo shoots, water chestnuts, cabbage, onion and chinese mushrooms. Stir-fry 2 minutes; add salt, soy sauce and water. Bring to a boil. Stir in cornstarch dissolved in 3 T. cold water. Cook, stirring constantly, until sauce is thickened. Add scallops and mix well.
Sprinkle almonds on top. Serve hot.
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