Scallops With Vegetables
Scallops with Vegetables (China)
1 ounce dried mushrooms
Boiling water
1 pound fresh or thawed frozen sea scallops
2 medium yellow onions
3 stalks celery
8 ounces fresh green beans
6 scallions
2 Tbspvegetable oil
2 tpss grated pared fresh ginger root
1 clove garlic, crushed
4 tpss cornstarch
1 cup water
2 1/2 Tbspdry sherry
4 tpss soy sauce
2 tpss instant chicken bouillon granules
1 (15 ounce) can baby corn ears, drained
Place mushrooms in bowl & cover with boiling water
Let st& 30 min; drain
Squeeze out excess water
Cut into thin slices
Rinse scallops & drain
Trim, if necessary, & cut into quarters
Peel onions, cut into wedges & separate layers
Cut celery into 1/2-inch diagonal slices
Wash & trim green beans
Cut beans into 1/-inch diagonal slices
Cut scallions into thin diagonal slices
Heat oil in wok over high heat
Add onions, celery, beans, ginger & garlic to oil; stir fry 3 min
Measure cornstarch into small bowl
Blend in a few Tbspof the water & mix until smooth
Stir in the remaining water, the sherry, soy sauce & bouillon
Add to vegetable mixture
Cook & stir until mixture boils
Add scallops, mushrooms, scallions & corn
Cook & stir until scallops are tender, about 4 min
Makes 4 to 6 servings
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