Chinese Scallop Stir Fry
2 tablespoons vegetable oil
1 pound bay scallops, rinsed and dried
2 cups sliced fresh mushrooms
1 8 ounce can sliced water chestnuts, drained
1 red or green pepper, cut into strips
1/3 cup thinly sliced green onions
1/2 cup chicken broth
3 tablespoons dry sherry
3 tablespoons soy sauce
1 tablespoon cornstarch
1/2 tablespoon ground ginger
1/4 teaspoon ground black pepper
1 6 ounce package frozen snow peas
3 cups hot cooked rice
Heat oil in wok or large skillet over medium high heat.
Add scallops and stir fry 2 minutes.
Stir in mushrooms, water chestnuts, pepper, carrot, and
onions; stir fry 2 minutes.
Combine broth, sherry, soy sauce, cornstarch, ginger, and
pepper. Add to wok along with snow peas.
Cook 1 to 2 minutes, or until sauce is clear and thickened,
Serve over hot rice.
Makes 6 servings.