- 1kg scallop meat, dried
- 1 egg white
- Salt and pepper, to taste
- 1 tsp. cornstarch
- 3 cups oil
- ½ cup canned baby corn
- ½ cup stringed snow peas
- ½ cup sliced water chestnuts
- 1 cup chunked Bok Choy
- 1 carrot, very thinly sliced
- 2 garlic cloves, chopped
- 1 slice of ginger, chopped
- 1 cup chicken broth
- 1 tbsp. dry sherry
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 a 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 the wok and allow them to become hot.
Note: Make certain cooking oil is fresh so scallops remain white.
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