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.