Scallops with Vegetables
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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