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
Cut celery into 1/2-inch diagonal slices.
Wash and trim
green beans. Cut beans into 1/-inch diagonal slices.
into thin diagonal slices.
Heat oil in wok over high heat.
Add onions, celery, beans, ginger and garlic to oil; stir fry 3
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.