Ingredients

500gr scallops

30gr dried mushrooms

2 onion and salt

250gr beans

6 shallots

2 teasepoon dry sherry

2 chicken stock cubes

2 chicken stock cubes

1 teasepoon soy sauce

225 baby corn

method

1. Using small sharp knife make slit along dark vein of scallops. lift out dark vein as shown in picture , well pat dry .
2. Cover , dried , mushrooms with hot water , let stand 15 minutes or until softened . Drain , slice thinly, peel and quarter onions diagonally stairing beans , slice diagonally; string beans , slice shallots diagonally .
3. heat oil in a pan or wok , and onions , celery , beans , ginger and crushed garlic and saute for 2 minutes . mix cornflour with a little of water until smooth add remaing water , dry sherry crumbled stock , cubes , salt and soy sauce . Ad sauce and soy sauce . Add sauce to wok , stir until boiling . Add scallops , drained , baby corn, mushrooms and scallops, cook 3 minutes or until scallops are tender.

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