Name: Scallop and vegetable combination
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram scallops; 30 gram dried mushrooms; 1/4 cup oil; 2 onions; 3 sticks celery; 250 gram beans; 6 shallots; 2 teaspoon grated green ginger; 1 clove garlic; 1 tablespoon cornflour; 1 cup water; 2 tablespoon dry sherry; 2 chicken stock cubes; salt; 1 tablespoon soy sauce; 225 gram can baby corn

Ingredients

500 gram scallops

30 gram dried mushrooms

1/4 cup oil

2 onions

3 sticks celery

250 gram beans

6 shallots

2 teaspoon grated green ginger

1 clove garlic

1 tablespoon cornflour

1 cup water

2 tablespoon dry sherry

2 chicken stock cubes

salt

1 tablespoon soy sauce

225 gram can baby corn

Method

1.Using small sharp knife, make slit along dark vein of scallops. Lift out dark vein. Wash well, pat dry.

2.Cover dried mushrooms with hot water, let stand 15 minutes or until softened. Drain, slice thinly. Peel and quarter onions. Slice celery diagonally; string beans, slice diagonally; slice shallots diagonally.

3.Heat oil in pan or wok, add onions, celery, beans, ginger and crushed garlic, saute two minutes. Mix cornflour with a little of the water until smooth, add remaining water, dry sherry, crumbled stock cubes, salt and soy sauce.

4.Add sauce to wok, stir until boiling. Add scallops, drained baby corn, mushrooms and shallots, cook three minutes or until scallops are tender.

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