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Ingredients

• 12 ounces  fresh or frozen sea scallops
• 1 cup  water
• 1 tablespoon  cornstarch
• 2 teaspoons  soy sauce
• 1 teaspoon  sugar
• 1 tablespoon  cooking oil
• 2 teaspoons  grated fresh ginger
• 4   cloves garlic, minced
• 3   stalks celery, thinly bias-sliced (1-1/2 cups)
• 2   medium carrots, thinly bias-sliced (1 cup)
• 4 ounces  fresh mushrooms, quartered (1-1/2 cups)
• 4   green onions, cut into 1-inch pieces (2/3 cup)
• 1 teaspoon  curry powder
• 2 cups  hot cooked rice
• 1/3 cup  chutney
•   Toasted pita wedges (optional)

Description

Because Of Their Larger Size, Sea Scallops Work Better Than Smaller Bay Scallops In This Curry Stir-fry.

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