Marinate scallops for 1 hr. In egg white, salt, pepper, cornstarch & 1-2 tsp. Oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops, stirring so they separate. After 1-2 minutes, drain them through colander, reserving 2-3 tbs. Oil. Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. Drain again, reserving 1 tbs. Oil. Again, return reserved oil to wok. Stir-fry garlic & ginger several seconds & add chicken broth, dry sherry, salt, pepper & cornstarch mixture. When it thickens, return scallops & vegetables to wok & allow them to become hot. Serve.

Make certain cooking oil is fresh so scallops remain white.

Temperature(s): Hot Effort: Average Time: 01:30

York Road; Baltimore Comments: Wine: Wan-Fu