Jade Scallops

1kg scallop meat, dried

1 egg white

Salt and pepper, to taste

1 tsp. cornstarch

3 cups oil

½ cup canned baby corn

½ cup stringed snow peas

½ cup sliced water chestnuts

1 cup chunked Bok Choy

1 carrot, very thinly sliced

2 garlic cloves, chopped

1 sl. Ginger, chopped

1 cup chicken broth

1 tbsp. dry sherry

• Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1-2 tsp. oil.

• Heat wok hot and dry.

• When hot, add 3 cups oil.

• When it’s just beginning to smoke, add scallops, stirring so they separate.

• After 1-2 minutes, drain them through a colander, reserving 2-3 tbsp. oil.

• Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes.

• Drain again, reserving 1 tbsp. oil.

• Again, return reserved oil to wok.

• Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt pepper and cornstarch mixture.

• When it thickens, return scallops and vegetables to wok and allow them to become hot.

• Serves 6.

• Note: Make certain cooking oil is fresh so scallops remain white.