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Conpoy and Pea Shots

Fish and Seafood

Conpoy and Pea Shots
6 conpoy (dried scallops), soaked for at east two hours
1 slice fresh ginger
1/4 teaspoon salt
1 teaspoon rice wine
3 Tablespoons corn oil, separated into two batches 1 pound pea shoots
1/2 cup condensed stock
1 Tablespoon oyster sauce
1 teaspoon thin soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 Tablespoon cornstarch mixed into one tablespoon of cold water
1. Shred soaked conpoy into tiny strips. Simmer in two cups of water for two hours.
2. Boil three cups of water and add the ginger, salt, wine, two tablespoons of the oil, and the pea shoots. Remove them in one minute, and drain well. Then toss them with a fork or chopsticks to loosen them and put then into a serving bowl.
3. Heat the remaining tablespoon of oil and add the conpoy and the cornstarch mixture and stir for one minute, then pour over the pea shoots and serve.

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