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Scallops Shanghaiennes
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Serves : 2-3
Preparation time : 10 minutes
Cooking time : 5 minutes
Ingredients :
4-6 scallops
3 canned water chestnuts, sliced
2 tablespoon green peppers, in strips salt and pepper to taste
1-2 tablespoons peanut oil
1 tablespoon slice canned bamboo shoots
3 small thinly sliced champignons de Paris
2-3 tablespoons chicken stock 1/2 teaspoon soy sauce
1 dessertspoon corn flour
1 dessertspoon water
Method :
Trim off hard substance around white part of scallops and cu across the grain in thin slices and set aside.
Place aside water chestnuts and green peppers cut into small diamonds. Lightly season everything. Heat 1 tablespoon peanut oil and in it cook for 1 minute the peppers; add bamboo shoots and cook for 1/2 minute; add mushroom and cook for 1 minute. Turn on to a hot plate. Add remaining oil to pan. Turn sliced scallops into pan and cook for 1 minute, tossing and turning them continuously. Add vegetable to scallops. Add hot stocks, and soy sauce. Blend corn flour and water, and add it. Cook for 1 minute; turn into a hot dish and serve.
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