| Scallop Broccoli Stir Fry
2 teaspoons of cornstarch
1/2 cup of sake or dry sherry
1 teaspoon of instant beef bouillon granules
One 8 ounce can of bamboo shoots, drained
1 medium onion, sliced
1 teaspoon of sugar
One 6 ounce can of whole mushrooms, drained
1 tablespoon of cooking oil
One 10 ounce package of frozen broccoli spears, thawed and halved crosswise
One (12 oz.) package of fresh or thawed frozen scallops |
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Mix 2 teaspoons cold water and cornstarch; stir in sake, sugar, bouillon and 1/4 teaspoon salt. In wok, stir-fry bamboo shoots, onion, and mushrooms in hot oil over high heat until onion is crisp- tender. Remove from wok; keep warm. Add broccoli to wok; stir-fry 2 minutes. Push broccoli up sides of wok; add scallops to center of wok. Stir-fry scallops for 3 minutes. Return vegetables to wok; stir sake mixture and pour over all. Cook and stir until bubbly. Season to taste. |
