Jade Scallops

Ingredients:

1 lb of scallops, soaked in water, dried

1/2 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 sl Ginger; chopped      1 cup Chicken Broth      1 Tbsp Dry Sherry      1 Egg white      1 tsp Cornstarch      3 cups Oil      Salt and Pepper, to taste

Directions:

Marinate scallops for 1 hour 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 Tbsp oil. Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. Drain again, reserving 1 Tbsp 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.