2 | tablespoons light salad oil |
1 | chopped small onion |
2 | tablespoons minced fresh ginger root |
2 | cloves minced garlic |
1 | teaspoon curry powder |
| 1/2 | teaspoon ground coriander |
| 1/4 | teaspoon crushed red hot pepper |
| 3/4 | pound sea scallops, rinsed and cut crosswise into 1/4 inch slices |
| 1/2 | pound water chestnuts, fresh, ends trimmed, sliced or use canned |
| 1/2 | cup regular strength chicken broth |
1 | teaspoon cornstarch |
1 | teaspoon fish sauce, or soy sauce |
| 1/2 | teaspoon cider vinegar |
2 | tablespoons fresh cilantro |
Place a 10 to 12-inch frying pan over medium high heat. Add oil, onion, ginger and garlic;
stir often until onion is tinged with brown, about 10 minutes.
Add curry, coriander and chilies; stir until curry becomes fragrant, about 1 minute.
Add scallops and water chestnuts; gently stir until scallops are
almost opaque throughout (cut to test), about 2 minutes.
Add sauce mixture and stir until it thickens. Pour onto a plate and sprinkle with cilantro.
Sauce mixture: Mix chicken broth, cornstarch, fish or soy sauce, and cider vinegar