China; Scallops Foreign Cookery
1 lb. fresh or thawed scallops cut in 3/4" pieces
1/2 cup bamboo shoots,diced
3 green peppers, cut in 1 1/2" square pieces
3 celery stalks cut in1/2" slices on the slant
MARINADE
1 tbsp. veg. oil
1/4 tsp. salt
1/2 tsp. light soya sauce 		pinch of sugar
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3 tbsp. veg. oil
1 garlic clove
2 tbsp. cornstarch blended with
3 tbsp. chicken broth
1/2 cup chicken broth

Prepare marinade and soak scallops in it for 15 min. to 1/2 hour.

Put oil in fry pan .heat. Quickly cook pepper and celery for 2 minutes. Add bamboo shoots and cook for 2 minutes, then turn off heat. Set aside and keep warm.

Clean pan with paper towels and heat again. Coat with oil and run garlic around surface. Add the cut up scallops which have been soaking in the marinade. Stir fry for 3 minutes. Add vegetables and 1/2 cup of chicken broth;stir well. Pour in the cornstarch paste;stir and cook for 1 or 2 minutes. Serves 6 to 8 with other dishes.

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