Scallop-Vegetable-Stir-Fry - cooking recipe

Ingredients

1 chicken flavored bouillon cube
1 c. boiling water
1 Tbsp. cornstarch
1/4 c. water
16 oz. veggie scallops
2 Tbsp. peanut or vegetable oil
1 c. onions, chopped
3 c. broccoli and cauliflower, diagonally cut
1/2 tsp. salt
1/4 tsp. ground ginger
1 Tbsp. vegetable oil
chow mein noodles

Preparation

Dissolve bouillon cube in 1 cup of boiling water.
Combine cornstarch and 1/4 cup water, stirring well.
Stir into bouillon mixture; set aside.
Bread and brown veggie scallops; cut into 1-inch pieces.
Set aside.