Conference turris::cooks

3103.0. "SCALLOPS: Three-Flavored Scallops" by USCTR1::JTRAVERS () Mon Jul 01 1991 12:07

    This is a recipe from my favorite Chinese cookbook "Madam Wong's
    Long-Life Chinese Cookbook, Contemporary Books.  (I highly recommend
    it!)
    
    I've made this recipe as a dish to bring to a party - it was a real
    hit.  (I doubled the recipe for a larger crowd).
    
    THREE-FLAVORED SCALLOPS
    
    1/2 lb scallops
    2 T cornstarch
    1/2 lb fresh shrimp
    1/2 lb boneless chicken, sliced thin
    1 t salt
    1 egg white
    2-4 c oil for deep-frying
    1/4 c bamboo shoots, sliced thin
    1/2 c pea pods (snow peas)
    1/4 c water chestnuts
    chili past with garlic (optional)
    
    Sauce:  
    
    4 T chicken stock
    1 T red wine vinegar
    2 T dark soy sauce
    1 t sugar
    1 t cornstarch
    
    1.  Rinse scallops in cold water.  Dry on paper towel.  Put into bowl. 
    Mix 1 T of cornstarch
    
    2.  Mix shrimp and chicken with salt, egg white and 1 T cornstarch.
    
    3.  Mix sauce ingredients in bowl.  Set aside.
    
    4.  Heat oil to 300 degrees in wok.  Deep-fry scallops, shrimp and
    chicken 30 seconds.  Drain well.  Pour off oil.  Wash wok.
    
    5.  Reheat 2 T oil.  Stir fry bamboo shoots, pea pods and water
    chestnuts on high heat 1 minute.
    
    6.  Pour sauce over this mixture.  Stir fry 10 seconds.  Add
    scallop-shrimp-chicken mixture.  Stir until thoroughly heated.  Remove
    to platter.  Sprinkle with pepper.  Add chili paste with garlic if
    desired.
    
    (May be prepared in advance through Step 3.  Do not freeze.)