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| 1 1/2 x ca. 450 g | Scallops |
| 1/4 Tasse | sherry |
| 3 Esslöffel | peanut oil |
| 1 Scheibe | ginger fresh |
| 1/2 x ca. 450 g | Snow peas |
| 12 | Water chestnuts sliced |
| 1 Esslöffel | oyster sauce |
| 1 Teelöffel | sesame oil |
| 1 1/2 Tasse | chicken stock |
| 3 Esslöffel | cornstarch |
| 1/4 Tasse | water |
| | salt |
| | white pepper |
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Rinse scallops and pat dry. Pour sherry over them and let stand 10 minutes, then drain. Heat peanut oil in a skillet. Add scallops and ginger and saute 3-4 minutes.
Add snow peas, water chestnuts, oyster sauce and sesame oil and toss lightly to mix. Pour in chicken stock and bring to a boil.
Blend cornstarch in water to make a smooth paste and stir into scallop mixture. Cook only until sauce is thick enough to coat scallops. Season to taste with salt and white pepper.
From Some Newspaper Article
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm
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