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