Oriental Scallop Skillet

• 1 lb. fresh or frozen scallops, thawed
• 1 c. chicken broth
• 1 c. bias-cut celery slices
• 2 Tbsp. sliced green onion
• 2 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 1 can (16-oz) mixed Chinese vegetables, rinsed and drained
• 1 can (3-oz) chopped mushrooms, drained
• 1/4 tsp. salt
• 1/4 c. toasted sliced almonds
• Hot cooked rice or chow mein noodles

1. Rinse scallops and drain.
2. Cut large scallops in half.
3. In saucepan combine scallops, chicken broth, celery, and green onion. Bring to boiling; reduce heat and simmer 3 to 4 minutes.
4. Combine cornstarch and soy sauce; add to mixture in saucepan.
5. Cook and stir till thickened and bubbly.
6. Add Chinese vegetables, mushrooms, and salt; heat through.
7. Stir in almonds.
8. Serve over hot cooked rice or warmed chow mein noodles.
9. Pass additional soy sauce if desired.

chicken broth, celery, green onion, cornstarch, soy sauce, mixed chinese vegetables, mushrooms, salt, almonds, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37359 (may not work)