Chinese Seafood Recipes - Scallops with Vegetables Recipe

Ingredients

• 4 dried Chinese mushrooms

• 2 onions

• 30 ml/2 tbsp groundnut (peanut) oil

• 3 stalks celery, diagonally sliced

• 225 g/8 oz green beans, diagonally sliced

• 10 ml/2 tsp grated ginger root

• 1 clove garlic, crushed

• 20 ml/4 tsp corn-flour (cornstarch)

• 250 ml/8 fl oz/1 cup chicken stock

• 30 ml/2 tbsp rice wine or dry sherry

• 30 ml/2 tbsp soy sauce

• 450 g/1 lb shelled scallops, quartered

• 6 spring onions (scallions), sliced

• 425 g/15 oz canned baby corn cobs

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Cut the onions into wedges and separate the layers.

2. Heat the oil and stir-fry the onions, celery, beans, ginger and garlic for 3 minutes.

3. Blend the corn-flour with a little of the stock then mix in the remaining stock, wine or sherry and soy sauce. Add to the wok and bring to the boil, stirring.

4. Add the mushrooms, scallops, spring onions and corn and stir-fry for about 5 minutes until the scallops are tender.