Scallops with Vegetables 1 ounce dried mushrooms 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. 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. |
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