Jade Scallops B1

• 1 pound scallops (cut in half if large), soaked in water, dried
• 1 each egg whites
• 1 x salt and black pepper to taste
• 1 teaspoon cornstarch
• 3 cups vegetable oil plus 1 teaspoon (or more)
• 1/2 cup baby corn canned, upto 1 cup
• 1/2 cup snow pea pods
• 1/2 cup water chestnuts sliced
• 1 cup bok choy chunked
• 1 each carrots very thinly sliced, (optional)
• 2 each garlic cloves chopped
• 1 slice ginger chopped
• 1 cup chicken broth
• 1 tablespoon sherry dry
• 2 teaspoons cornstarch dissolved in 1 tablespoon water

1. Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1 to 2 teaspoon of oil.
2. Heat wok hot and dry.
3. When hot, add 3 cups oil.
4. When it's just beginning to smoke, add scallops, stirring so they separate.
5. After 1 to 2 minutes, drain them through colander, reserving 2 to 3 tablespoons of oil.
6. Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2 to 3 minutes.
7. Drain again, reserving 1 tablesooon of oil.
8. Again, return reserved oil to wok.
9. Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt, pepper and cornstarch mixture.
10. When it thickens, return scallops and vegetables to wok and allow them to become hot.
11. Serve.
12. Note: Make sure all sand is removed from scallops so they are not gritty.
13. Make certain cooking oil is fresh so scallops remain white.

water, egg whites, salt, cornstarch, vegetable oil, corn, snow pea pods, water chestnuts, choy chunked, carrots, garlic, ginger, chicken broth, sherry dry, cornstarch

Taken from recipeland.com/recipe/v/jade-scallops-b1-36055 (may not work)