- Average
- Average budget
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Ingredients
- 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 scallop
Preparation
Step 1
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.