Scallops With Vegetables - cooking recipe

Ingredients

3 Tbsp. soy sauce
2 Tbsp. dry sherry
1/4 c. chicken broth
1 Tbsp. cornstarch
2 Tbsp. olive oil
1 carrot, thinly sliced
1 small zucchini, sliced
1 c. sliced mushrooms
1 green pepper, sliced
1 red pepper, sliced
4 cloves garlic, sliced
1 Tbsp. minced fresh ginger
1 lb. scallops
1 (16 oz.) can baby corn, drained
4 scallions, chopped
1 c. cooked rice

Preparation

In a small bowl, combine soy sauce and dry sherry; mix chicken broth and cornstarch.
Mix well and set aside.
In a large skillet, heat 1 tablespoon oil.
Add carrots, zucchini, mushrooms and green and red pepper and stir-fry 4 minutes or until vegetables are crisp-tender.
Remove and set aside.
Wipe out pan.
Heat remaining tablespoon oil in frypan and saute garlic and ginger 1 minute.
Add scallops and stir-fry until they become opaque.
Return vegetables to frypan.
Add baby corn (cut into 1-inch pieces) and reserved soy sauce mixture.
Cook 2 minutes, stirring constantly until sauce thickens.
Sprinkle scallions and serve over rice.