Chinese Scallops With Vegetables Recipe

• 2 tbsp. vegetable oil
• 2 yellow onions, cut into wedges and separated
• 3 stalks celery, diagonally cut into 1/2 inch pcs
• 8 ounce. fresh green beans, trimmed and diagonally cut into 1-inch pcs
• 2 teaspoon chopped fresh ginger
• 1 clove garlic, chopped
• 1 1/2 c. water
• 2 1/2 tbsp. dry sherry
• 4 teaspoon Kikkoman lite soy sauce
• 4 teaspoon cornstarch
• 2 teaspoon instant chicken bouillon granules
• 1 pound fresh sea scallops, cut into quarters
• 8 green onions, diagonally cut into thin slices
• 1 (15 ounce.) can baby corn ears, liquid removed
• 1 (4 ounce.) can mushrooms

1. Heat oil in wok or possibly large skillet over high heat.
2. Add in yellow onions, celery, green beans, ginger and garlic; stir-fry for 3 min.
3. Combine water, sherry, soy sauce, cornstarch and bouillon granules in small bowl.
4. Add in to wok.
5. Cook and stir till sauce boils.
6. Add in scallops, mushrooms, green onions and baby corn.
7. Cook and stir till scallops turn opaque, about 4 min.
8. Serve over rice.
9. Serves 4 to 6.

vegetable oil, yellow onions, stalks celery, fresh green beans, fresh ginger, clove garlic, water, sherry, soy sauce, cornstarch, instant chicken, quarters, green onions, corn ears, mushrooms

Taken from cookeatshare.com/recipes/chinese-scallops-with-vegetables-15937 (may not work)