scallops a la peking house

Ingredients

• Servings: 4
• 1 tablespoon cornstarch
• 1/4 cup dry white
• 4 tablespoons peanut oil
• 2 green onions, minced
• 1 1/2 pounds scallops
• 1 cup clam juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon ground ginger
• 1/3 (8 ounce) can sliced water chestnuts

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• in a small bowl, dissolve cornstarch in 1/4 cup dry white . set aside.
• in a large skillet, heat peanut oil on medium-high heat until almost smoking. remove the skillet from heat and add green onions. return the skillet to heat and cook, stirring constantly, until the scallions are soft.
• add the scallops to the skillet. cook the scallops for 1 minute, stirring constantly.
• add clam juice or broth to the skillet. continue stirring. add salt and red pepper or hot sauce to taste. stir in ginger and water chestnuts.
• stir in the mixture of dissolved cornstarch and white . turn the heat to high, and cook the mixture until it boils and thickens.