Scallops With Vegetables

Course : Seafoods
Serves: 4
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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 / Directions:

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

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