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Scallops with Garlic Chives
| Ingredients | |||
| 2 | tablespoon | oil, peanut | |
| 2 | each | garlic, cloves, diced very fine | |
| 1 | each | ginger, fresh, cut very thin julienne | |
| 3/4 | pound | scallops, large, cut in half through the middle | |
| 1 | cup | garlic chives, cut into 1/2 inch pieces | |
| ---SAUCE--- | |||
| 1 | teaspoon | rice wine | |
| 1/2 | teaspoon | salt | |
| 2 | tablespoon | sherry, dry | |
| 1/4 | teaspoon | pepper, white, ground | |
| 1/4 | cup | chicken stock | |
| 1 | tablespoon | cornstarch, mixed with 1 tb water | |
Directions: | |||
Cut the scallops & chives and mix the sauce before you do anything else. You must not overcook this dish. Heat a wok and add the oil. Chook the garlic and ginger for just a moment and then add the scallops. Cook for 2 minutes or so and add the chives. Stir the sauce and then add it to the wok. Stir-fry until all is thick and hot. | |||
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