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