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
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