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the pieces of dried wood ear fungus in a bowl. Pour the boiling
water over the wood ear and cover. Reconstitute the wood ear
fungus in the hot water for 30 minutes. Drain the wood ear
and cut it into strips.
In a bowl combine the egg whites, salt, black pepper and
cornstarch. Stir the mixture with a whisk to combine. Add
the sea scallops, cover the bowl and place it in the refrigerator.
Let the scallops marinate in the refrigerator for 30 minutes.
In a small bowl stir together the soy sauce, oyster sauce,
sherry and cornstarch and set aside to use as the sauce
for the scallops.
Heat the vegetable oil in a wok over medium-high heat.
Add the ginger and garlic and stir-fry for 30 seconds. Do
not let the garlic and ginger burn.
Add the scallops and the marinade and stir-fry until the
scallops are just cooked through, 3-5 minutes.
Add the drained wood ear fungus and cucumber and continue
to stir-fry and cook for another 2 minutes.
Add the sauce to the wok and continue to cook the scallops
until the sauce thickens, about one minute.
Spoon the scallops onto a serving platter and serve hot.
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