Scallops and Veggie Stir-Fry

Ingredients:

2 tsp. cornstarch

1 tablespoon dry sherry

2 tablespoon water

1 tablespoon soy sauce

1 tablespoon oyster sauce

4 tablespoon sesame oil

1 lb. Scallops (or peeled shrimp)

1 tablespoon peeled and minced fresh ginger

1 small garlic clove, minced

1/4 cup green onions

3-4 cups of vegetables (snow peas, mushrooms, broccoli, carrots, peppers, etc.)

Optional: Dried red chilies, water chestnuts, peanuts, bamboo shoots

Instructions:

In small bowl, stir together the cornstarch, sherry, water, oyster sauce, and soy sauce. Set aside.

Preheat wok or sauce pan over high heat. Add ½ tablespoon of the sesame oil to the pan. When the oil is hot, add the scallops and stir fry until lightly browned. Transfer to a plate.

Return the pan to high heat. Drizzle in the remaining ½ tablespoon of oil. Add the ginger, garlic, and onions, and stir fry until fragrant (about 30 seconds). Add the vegetables and stir fry until cooked (about 1-2 minutes). Add the scallops and cooking sauce, and cook for 3-5 minutes.

Transfer to a warmed serving dish and serve immediately.