| 1 | This recipe can be adapted beautifully to be vegetarian! i love this dish with cubed tofu instead of scallops, and if you can"t find a vegetarian oyster sauce, just substitute a bit of soy sauce or experiment with your favorite asian sauce. |
| 2 | -km |
| 3 | advance preparation: place the nuts and oil in a small saucepan over medium-high heat. |
| 4 | Stir the nuts occasionally and when they turn very light golden, drain immediately and pat dry on paper towels. |
| 5 | Pour off and reserve 2 tablespoons of the cooking oil for stir-frying. |
| 6 | set aside in separate containers the green onions, garlic, and scallops. |
| 7 | In a small bowl, combine the sauce ingredients and mix well. |
| 8 | last-minute cooking: combine the cornstarch with an equal amount of cold water. |
| 9 | Set aside. |
| 10 | place a wok over highest heat. |
| 11 | Whent the wok is very hot, add the reserved oil to the center. |
| 12 | Roll the oil around the sides of wok and add the garlic. |
| 13 | When it just begins to turn white, in about 15 seconds, add the scallops. |
| 14 | Stir-fry until the scallops just lose their raw outside color, about 1 minute. |
| 15 | stir in the green onions and pour in the sauce. |
| 16 | When the sauce comes to a low boil, stir in a little of the cornstarch mixture so that sauce glazes the scallops. |
| 17 | Stir in the cashews, then taset and adjust the seasonings. |
| 18 | Spoon onto a heated platter or individual plates. |
| 19 | Serve at once. |
