Scallop Stir-Fry

• 1 Tbsp. sesame oil
• 1 Tbsp. peanut oil
• 1 lb. fresh bay scallops
• 1 (8 oz.) pkg. fresh mushrooms, sliced
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 medium size sweet red pepper, cut into strips
• 2 small carrots, scraped and diagonally sliced
• 2 green onions, sliced
• 1/2 c. chicken broth
• 2 Tbsp. cornstarch
• 3 Tbsp. dry sherry
• 3 Tbsp. soy sauce
• 1 to 2 Tbsp. peeled, grated ginger root
• 2 cloves garlic, pressed
• 1 (6 oz.) pkg. frozen snow pea pods, thawed and rained
• hot cooked rice

1. Pour sesame and peanut oils around top of a preheated wok, coating sides.
2. Add scallops; cook for 3 minutes, stirring constantly.
3. Add mushrooms and next 4 ingredients.
4. Cook, stirring constantly, 3 to 4 minutes, or until tender.

sesame oil, peanut oil, bay scallops, fresh mushrooms, water chestnuts, sweet red pepper, carrots, green onions, chicken broth, cornstarch, sherry, soy sauce, ginger root, garlic, frozen snow, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518849 (may not work)