Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         scallops -- (cut in half if
                        -- large)
                        soaked in water -- dried
   1                    egg white
                        salt and pepper -- to taste
   1      teaspoon      cornstarch
   3      cups          oil -- plus
   1      teaspoon      oil -- or more
     1/2  cup           - canned baby corn -- or up to
   1      cup           canned baby corn
     1/2  cup           stringed snow peas
     1/2  cup           sliced water chestnuts
   1      cup           chunked bok choy
   1                    carrot -- very thinly sliced
   2                    garlic cloves -- chopped
   1      slice         ginger -- chopped
   1      cup           chicken broth
   1      tablespoon    dry sherry
   2      teaspoons     cornstarch -- dissolved in...
   1      tablespoon    water

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