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Categories:
marinade cornstarch soy sauce sherry ginger garlic sauce clam juice cornstarch water soy sauce sugar cooking vegetable oil green onion salt
Viewed: 60 - Published at: 8 years agoIngredients
- 1 lb scallops
- for the marinade
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 2 teaspoons dry sherry
- 2 tablespoons ginger, minced
- 1 garlic clove, minced
- for the sauce
- 1/2 cup clam juice (bottled)
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- for cooking
- 2 tablespoons vegetable oil
- 1 cup green onion, sliced
- salt and pepper
Method
- In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes.
- Meanwhile combine the sauce ingredients and set aside.
- Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil.
- Add the green onion and stir fry for about 30 seconds. Season lightly with salt.
- Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes.
- Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes.
- Season with pepper and serve.
