Scallops In Szechwan Spicy Sauce

Serves:

Ingredients:

4 c Peanut oil for deep-frying
6 Green onions, cut chinese
2 Cloves garlic, chopped
1/2 ts Finely grated fresh ginger
2 tb Fresh peanut oil
Final:
1 tb Dry sherry
1/2 tb Rice wine vinegar
1 pn Sugar
2 tb Light soy sauce
soaked hour, then chopped
2 Dried red chile peppers,
Sauce
3/4 lb Large scallops, cut in half
up to 5 c
style

Method:

Heat deep frying oil to 360 degrees and deep-fry the scallops for just a few minutes.
Drain and set aside.
Mix the ingredients for the sauce and set aside.
Heat a wok and add the oil, ginger, and garlic and chow for a moment.
Add the green onions and the scallops.
Toss for a few seconds and add the sauce mixture.
Stir fry until all is hot and serve immediately.
From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 198 9.
Typed by Terri St.
Louis-Woltmon O:).