Preparation:
Marinate scallops for 1 hr. 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 colander, reserving 2-3 tbs. oil.
Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. Drain again, reserving 1 tbs. 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. 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.
Source: MING'S, YORK ROAD; BALTIMO |
