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    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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