Scallops with Vegetables

Scallops with Vegetables

Scallops with Vegetables


Makes 4 to 6 servings


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


  1. 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.
  2. Blend cornstarch and cold water in small bowl; stir in sherry, soy sauce and bouillon granules. Set aside.
  3. Heat oil in wok or large skillet over high heat. Add green beans, yellow onions, celery, ginger and garlic; stir-fry 3 minutes.
  4. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.
  5. Add mushrooms, scallops, green onions and baby corn. Cook and stir until scallops turn opaque, about 4 minutes. Garnish, if desired.

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