TLC Cooking "Scallops with Vegetables"

Scallops with Vegetables

Scallops with Vegetables

YIELD Makes 4 to 6 servings
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INGREDIENTS

1	ounce dried mushrooms
4	teaspoons cornstarch
1	cup cold water
2‑1/2	tablespoons dry sherry
4	teaspoons soy sauce
2	teaspoons instant chicken bouillon granules
2	tablespoons vegetable oil
8	ounces fresh green beans, diagonally cut into 1-inch pieces
2	yellow onions, cut into wedges and separated
3	stalks celery, diagonally cut into 1/2-inch pieces
2	teaspoons minced fresh ginger
1	clove garlic, minced
1	pound fresh or thawed frozen sea scallops, cut into quarters
6	green onions with tops, diagonally cut into thin slices
1	can (15 ounces) baby corn, drained
Whole dried mushroom and celery leaves for garnish

PREPARATION:

Place mushrooms in bowl; cover with hot water. Let stand 30 minutes; drain. Squeeze out as much water as possible from mushrooms. Cut off and discard stems; cut caps into thin slices.
Blend cornstarch and cold water in small bowl; stir in sherry, soy sauce and bouillon granules. Set aside.
Heat oil in wok or large skillet over high heat. Add green beans, yellow onions, celery, ginger and garlic; stir-fry 3 minutes.
Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.
Add mushrooms, scallops, green onions and baby corn. Cook and stir until scallops turn opaque, about 4 minutes. Garnish, if desired.

This recipe appears in: Chinese

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