1 lb Scallops

(cut in half if large) soaked in water, dried 1 Egg white

Salt & pepper; to taste 1 ts Cornstarch

3 c Oil; plus...

1 ts Oil, or more

1/2 c Canned baby corn, or up to

1 c Canned baby corn

1/2 c Stringed snow peas

1/2 c Sliced water chestnuts

1 c Chunked bok choy

1 Carrot; very thinly sliced

(optional) 2 Garlic cloves; chopped

1 sl Ginger; chopped

1 c Chicken broth

1 tb Dry sherry

2 ts Cornstarch; dissolved in...

1 tb Water

Marinate scallops for 1 hr. in egg white, salt, pepper, cornstarch & 1 2 tsp. oil. Heat wok hot & 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 & ginger several seconds & add chicken broth, dry sherry, salt, pepper & cornstarch mixture. When it thickens, return scallops & vegetables to wok & 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. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU