Serves: 4
Total Calories: 239

1 pound scallops
2 or 3 slices fresh ginger root
1 stalk scallion
1 tablespoon cornstarch
4 tablespoons water
2 tablespoons oils
1/2 teaspoon salt

1. Cut scallops as in recipe above. Mince ginger root. Cut scallions in 1-inch sections. Blend cornstarch and cold water to a paste.

2. Heat oil. Add salt, then ginger root and scallions stir-fry a few times. Add scallops and stir-fry to cook through (2 to 3 minutes).

3. Stir in cornstarch paste to thicken, and serve at once.

VARIATIONS:
* In step 2, add with the scallops either 1 or 2 green peppers, diced or 1/2 pound fresh mushrooms, sliced.
* For the cornstarch paste, substitute 2 tablespoons soy sauce and 1 teaspoon sugar. Add in step 3, stirring in to blend.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 239
Calories from Fat: 81

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
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Barbecued Shrimp
Basic Braised Shrimp Balls
Basic Deep-Fried Lobster
Basic Deep-Fried Shrimp
Basic Deep-Fried Shrimp Balls
Basic Steamed Clams
Basic Stir-Fried Crabmeat
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Basic Stir-Fried Shrimp: Suggested Vegetable Combinations (1-6)
Basic Stir-Fried Shrimp: Suggested Vegetable Combinations (7-11)
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Braised Dried Oysters And Pork I
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Braised Shrimp Balls with Chinese Cabbage
Braised Shrimp Balls with Cucumbers
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Stir-Fried Shrimp And Bamboo Shoots II
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