| Ingredients | | | 2 | tablespoon | oil, peanut | | | 2 | each | garlic, cloves, diced very fine | | | 1 | each | ginger, fresh, cut very thin julienne | | | 3/4 | pound | scallops, large, cut in half through the middle | | | 1 | cup | garlic chives, cut into 1/2 inch pieces | | | | | | | | | | ---SAUCE--- | | | 1 | teaspoon | rice wine | | | 1/2 | teaspoon | salt | | | 2 | tablespoon | sherry, dry | | | 1/4 | teaspoon | pepper, white, ground | | | 1/4 | cup | chicken stock | | | 1 | tablespoon | cornstarch, mixed with 1 tb water | | | | | |
Directions:
| Cut the scallops & chives and mix the sauce before you do anything else. You must not overcook this dish. Heat a wok and add the oil. Chook the garlic and ginger for just a moment and then add the scallops. Cook for 2 minutes or so and add the chives. Stir the sauce and then add it to the wok. Stir-fry until all is thick and hot.
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