Chinese Scallops In Oyster Sauce
chinese, sauces, shellfish
2 tablespoon oyster sauce or soy sauce
2 teaspoon cornstarch
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 lb scallops thawed or frozen
1 wcll rinsed, drained, and
1 sliced
1 across the grain
2 tablespoon butter or margarine
1 1/2 cup (3 oz.) edible-pod peas,
1 ends and
1 strings rcmovcd. or 1
1 pkg (6 oz.)
1 frozen edible-pod peas,
1 thawed
1/4 cup chopped green onion
1 hot cooked rice
Bright green edible-pod peas and tender scallops are tossed quickly in a hot wok to mingle with rich oyster sauce. Buy oyster sauce in the Orien- tal section of your market.
Combinc oyster saucpe cornstarch, soy, and sugar. Stir scallops into oyster sauce mixture; set aside. Place wok over medium heat. When wok is hot, add butter. When butter has melted, add peas and onion and stir-fry for 2 or 3 minutes or until vege- tables are tender-crisp. (If using frozen pod peas, stir-fry for 30 seconds or until heated through.) Raise heat to high, add scallop mixture, and stir- fry for about 3 minutes or until scallops are just opaque throughout and sauce is slightly thickened. Spoon over hot cooked rice and serve immediately. Makes 4 servings
Sunset Wok Cookbook
JJ
From: Jj Judkins Date: 20 Nov 96 National Cooking Echo Ä
Yield: 4 servings