Recipe: Sea Scallops with Oyster Sauce
Yield: 8 Servings
1/4 lb Straw mushrooms
3/4 c Chicken stock (see wonton
-- soup recipe)
1/4 c Sherry
2 ts Cornstarch 3 tb Cooking oil 1/2 lb Sea scallops 3 oz Oyster sauce 1 ts Sugar
1/2 ts Salt
Simmer the mushrooms in the chicken stock and wine for 5 minutes. Drain and reserve the broth and mushrooms separately. Dissolve the cornstarch in 1 tbs cool water and set aside. Heat a wok or skillet and add the oil. When hot, add the scallops, stir-frying 1 minute. Add the reserved mushrooms and cook 30 seconds. Add the reserved chicken stock, oyster sauce, sugar, and salt; stir well. Add the dissolved cornstarch and stir while the sauce thickens. Empty the contents to a platter and serve hot.
STEMMONS FREEWAY NORTH, DALLAS
WINE: WANG FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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