Scallops a la Peking House

Ingredients

• 1 tablespoon cornstarch
• 0.25 cups dry white wine
• 4 tablespoons peanut oil
• 2 greens onions , minced
• 1.5 pounds scallops
• 1 cup clam juice
• 0.5 teaspoons salt
• 0.25 teaspoons ground cayenne pepper
• 0.5 teaspoons ground ginger
• 0.33 cans sliced water chestnuts , 8 ounce

Instructions

1. 1

   In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.

2. 2

   In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.

3. 3

   Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.

4. 4

   Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.

5. 5

   Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.