Scallop and Vegetable Combination

What You'll Need: - 500g (1lb) scallops - 30g (1oz) dried mushrooms - 2 onions - 3 sticks celery - 250g (8oz) beans - 6 shallots - cup oil - 2 teaspoons green ginger

- 1 clove garlic - 1 tablespoon corn flour - 1 cup water - 2 tablespoons dry sherry - 2 chicken stock cubes - 1 tablespoon soy sauce - 225g can baby corn - salt

1. Using small sharp knife, make slit along dark vein of scallops. Life out
dark vein as shown in picture. Wash well, pat dry.

2. Cover dried mushrooms with hot water, let stand 15 minutes or until
softened. Drain, slice thinly. Peel and quarter onions. Slice celery
diagonally; string beans, slice diagonally; slice shallots diagonally.

3. Heat oil in pan or wok, add onions, celery, beans, ginger and crushed
garlic, saut two minutes. Mix corn flour with a little of the water until
smooth, add remaining water, dry sherry, crumbled stock cubes, salt and soy
sauce. Add sauce to wok, stir until boiling. Add scallops, drained baby corn,
mushrooms and shallots, cook three minutes or until scallops are tender.

Bamboo Prawns What You'll Need: - 500g (1lb) green king prawns - 3 tablespoons oil - 1 teaspoon green ginger - 1 bamboo shoot - 1 stick celery - 4 shallots - 3 slices ham - cup water - 1 chicken stock cube - 1 teaspoon corn flour - 2 teaspoons dry sherry 1. Shell prawns, make shallow cut along back of prawn and remove back vein. 2. cut bamboo shoot into 1cm slices, then cut each slice into 5mm strips. Cut celery, shallots and ham into strips approximately the same size. 3. Cut a 1cm slit right through prawns, along the line of the vein. Push a strip of bamboo shoot, celery, shallot and ham through slit in prawn. 4. Heat oil in wok or large frying pan, saut?ginger one minute, add prawns, saut until light pink. Combine water, crumbled stock cube, corn flour and sherry, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute. Soup Fish Pork Chicken Beef