Scallops With Vegetables

• 1 oz. dried mushrooms
• boiling water
• 1 lb. fresh or thawed frozen sea scallops
• 2 medium yellow onions
• 3 stalks celery
• 8 oz. fresh green beans
• 6 green onions
• 2 Tbsp. vegetable oil
• 2 tsp. grated fresh ginger root
• 1 clove garlic, crushed
• 4 tsp. cornstarch
• 1 c. water
• 2 1/2 Tbsp. dry sherry
• 4 tsp. instant chicken bouillon granules
• 1 (15 oz.) can baby corn, drained

1. Place mushrooms in bowl and cover with boiling water.
2. Let stand 30 minutes.
3. Drain.
4. Squeeze out excess water.
5. Cut into thin slices.
6. Rinse scallops and drain.
7. Trim, if necessary, and cut into quarters.
8. Peel yellow onions, cut into wedges and separate layers.
9. Cut celery into 1/2 inch diagonal slices.
10. Wash and trim green beans.
11. Cut beans into 1 inch diagonal slices.
12. Cut green onions into thin diagonal slices.
13. Heat oil in wok over high heat.
14. Add onions, celery, beans, ginger and garlic to oil. Stir-fry 3 minutes.
15. Measure cornstarch into small bowl.
16. Blend in a few tablespoons of the water and mix until smooth.
17. Stir in the remaining water, the sherry, soy sauce and bouillon.
18. Add to vegetable mixture.
19. Cook and stir until mixture boils.
20. Add scallops, mushrooms, green onions and corn.
21. Cook and stir until scallops are tender, about 4 minutes.
22. Makes 4 to 6 servings.

mushrooms, boiling water, yellow onions, stalks celery, fresh green beans, green onions, vegetable oil, ginger root, clove garlic, cornstarch, water, sherry, instant chicken, baby corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329922 (may not work)