Amount
Ingredient
Preparation



2
tablespoons
oil

peanut



2
each
garlic

cloves, diced very fine



1
each
ginger

fresh, cut very thin julienne



3/4
pounds
sea scallops

large, cut in half through the middle



1
cup
garlic chives

cut into 1/2 inch pieces



1
teaspoon
rice wine





1/2
teaspoon
salt





2
tablespoons
sherry

dry



1/4
teaspoon
pepper

white, ground



1/4
cup
chicken stock





1
tablespoon
cornstarch

mixed with 1 tb water

 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.