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    Scallop Broccoli Stir Fry


    Source of Recipe


    Internet

    List of 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 scallops

    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.

    Recipe




 

 

 


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