2 tbsp. vegetable oil
2 yellow onions, cut into wedges and separated
3 stalks celery, diagonally cut into 1/2 inch pieces
8 oz. fresh green beans, trimmed and diagonally cut into 1-inch pieces
2 tsp. minced fresh ginger
1 clove garlic, minced
1 1/2 c. water
2 1/2 tbsp. dry sherry
4 tsp. Kikkoman lite soy sauce
4 tsp. cornstarch
2 tsp. instant chicken bouillon granules
1 lb. fresh sea scallops, cut into quarters
8 green onions, diagonally cut into thin slices
1 (15 oz.) can baby corn ears, drained
1 (4 oz.) can mushrooms

Heat oil in wok or large skillet over high heat. Add yellow onions, celery, green beans, ginger and garlic; stir-fry for 3 minutes.

Combine water, sherry, soy sauce, cornstarch and bouillon granules in small bowl. Add to wok. Cook and stir until sauce boils. Add scallops, mushrooms, green onions and baby corn. Cook and stir until scallops turn opaque, about 4 minutes. Serve over rice. Serves 4 to 6.