Scallops A La Peking House

1. 1

   In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.

2. 2

   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.

3. 3

   Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.

4. 4

   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.

5. 5

   Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

* Per serving · 4 servings · Values may vary.

No additional tips available.