Chinese Scallop Stir-fry

Makes 6 servings

Ingredients

 * 2 tablespoons vegetable oil
 * 1 pound bay Scallops, rinsed and dried
 * 2 cups sliced fresh Mushrooms
 * 1 8-ounce can sliced water chestnuts, drained
 * 1 red bell pepper or 1 green bell pepper, cut into strips
 * 1 medium carrot, cut into strips
 * 1/3 cup thinly sliced green onions
 * 1/2 cup chicken broth
 * 3 tablespoons dry sherry
 * 3 tablespoons soy sauce
 * 1 tablespoon cornstarch
 * 1/2 teaspoon ground ginger
 * 1/4 teaspoon ground black pepper
 * 1 6-ounce package frozen snow Peas*
 * 3 cups hot cooked rice

Directions

 * 1) Heat oil in wok or large skillet over medium-high heat.
 * 2) Add Scallops and stir-fry 2 minutes.
 * 3) Stir in Mushrooms, water chestnuts, pepper, carrot and onions; stir-fry 2 minutes.
 * 4) Combine broth, sherry, soy sauce, cornstarch, ginger and pepper.
 * 5) Add to wok along with snow Peas.
 * 6) Cook 1 to 2 minutes, or until sauce is clear and thickened, stirring frequently.
 * 7) Serve over hot rice.