Friday, August 12, 2005
[ world famous recipes ] Scallops with Vegetables
Scallops with Vegetables (China)
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
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 scallopsare
tender, about 4 minutes.
Makes 4 to 6 servings.
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