Shrimp And Scallop Stir-Fry

• 2 cups Japanese-style vegetables (I used a stir-fry mixture and it turned out great)
• 1 (6 ounce) package frozen pea pods
• 1/3 cup water
• 1 tablespoon cornstarch
• 3 tablespoons soy sauce
• 3 tablespoons sherry wine
• 1 tablespoon vegetable oil
• 2 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1 lb medium shrimp, shelled and deveined
• 1/2 lb bay scallop

1. In 2 quart casserole, combine Japanese-style vegetables and pea pods.
2. Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
3. Let stand, covered for 5 minutes.
4. Drain and set aside.
5. In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
6. Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
7. Pour over vegetables.
8. Stir in shrimp and scallops.
9. Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
10. Let stand, covered for 10 minute.

vegetables, pods, water, cornstarch, soy sauce, sherry wine, vegetable oil, sugar, ground ginger, shrimp, bay scallop

Taken from www.food.com/recipe/shrimp-and-scallop-stir-fry-235878 (may not work)