Ingredients 2 tablespoon oil, peanut 2 each garlic, cloves, diced very fine 1 each ginger, fresh, cut very thin julienne 3/4 pound scallops, large, cut in half through the middle 1 cup garlic chives, cut into 1/2 inch pieces
SAUCE:
1 teaspoon rice wine 1/2 teaspoon salt 2 tablespoon sherry, dry 1/4 teaspoon pepper, white, ground 1/4 cup chicken stock 1 tablespoon cornstarch, mixed with 1 tb water
Directions: Cut the scallops & chives and mix the sauce before you do anything else. You must not overcook this dish. Heat a wok and add the oil. Chook the garlic and ginger for just a moment and then add the scallops. Cook for 2 minutes or so and add the chives. Stir the sauce and then add it to the wok. Stir-fry until all is thick and hot.