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Scallops with Chinese Parsley

Fish and Seafood

Scallops with Chinese Parsley
2 large bunches cilantro rinsed and dried with paper towels
1 teaspoon salt
1 teaspoon cornstarch
2 teaspoons vegetable oil
1 and 1/2 pounds fresh scallops, cut in half so there are two circles from each scallop
2 teaspoons grated fresh ginger
1 teaspoon peeled and grated fresh garlic
2 teaspoons Chinese Shaoxing rice wine
2 teaspoon Chinese sesame oil
1. Cut the cilantro/parsley in two-inch pieces. Mix with the salt and cornstarch and set aside.
2. Heat the oil in a wok or large fry pan, and fry the ginger and garlic for one minute.
3. Add the scallops and stir-fry one minute, then add the wine and stir just one more minute. Next stir in the cilantro and stir once or twice, sprinkle with sesame oil, stir, and serve.

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