International Recipes
Scallops with Vegetables (China)
Yield: 4 to 6 servings
Ingredients
- 1 ounce dried mushrooms
- Boiling water
- 1 pound fresh or thawed frozen sea scallops
- 2 medium yellow onions
- 3 stalks celery
- 8 ounces fresh green beans
- 6 scallions
- 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
Instructions
- 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 for 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.