Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  chicken stock
  1           teaspoon  sugar
     1/2      teaspoon  ginger
  2          teaspoons  white wine
     1/2      teaspoon  sesame oil
  2               cups  celery
  1                cup  carrot
     1/2           cup  bamboo shoots
     1/2           cup  onion
  6               cups  water
  1           teaspoon  walnut oil
  2               cups  bay scallops
  1         tablespoon  cornstarch

Preparation:

combine chicken broth, sugar, ginger, wine, and sesame oil-mix well, set aside place carrots in boiling water for 15 seconds add celery, and simmer for 15 seconds quickly drain, rinse in cold water, and drain well heat a wok over a moderately-high flame, until it smokes coat with walnut or almond oil add onions and stir-fry for 15 seconds add celery, carrots, and bamboo shoots stir-fry for 60 seconds slowly add broth mixture and bring to a boil add scallops and cornstarch mixture heat and stir until thickened slightly and scallops are just opaque in center serve hot, with rice

Nutritional Information:

172 Calories (kcal); 3g Total Fat; (15% calories from fat); 21g Protein; 14g Carbohydrate; 39mg Cholesterol; 535mg Sodium