Mix the scallops in a bowl, sherry, pepper and ginger. Let them rest 10 minutes in cool place.
Heat the oil in a wok or thick-bottomed pan, gently stirring it to grease the base and sides; add the spring onion and give it a few turns. Stir in the scallops and their liquid and re-use them over a strong heat, Removing, until they get a milky white color. Pass them to a serving bowl.
Slide the cornmeal in a little broth; incorporate the wok with the rest of the broth. Put the soy and bring to the boil by stirring; add the mushrooms and stew them and let it cook for 2 minutes. Throw the scallops back in the wok, stirring the soup continuously.
Incorporate the egg and when it becomes opaque, pour the green off the spring onions and stir; add more sherry and soy if you want.
You can keep the soup 1 day in the fridge. Simmer it so the scallops don't shrink and get tough. The straw mushrooms have a fleshy texture and a very rich and intense aroma. Drain and rinse from the tap before cooking. Mushrooms over the can can keep them, covered with water, in the fridge, Use them to make another dish, a jumped one for example, before 3 days.
Recipes easy to https://recetasdecocinafaciles.NET /