Ginger Scallops & Vegetables

2 servings

• 1 Tablespoon peanut oil
• 2 teaspoons minced fresh ginger root
• 1 clove minced garlic
• 1 1/2 cups whole snow pea pods,
     (1/4 Lb.)fresh or frozen
• 1 cup carrot, thinly sliced (1 Lrg)
• 1 Tablespoon light soy sauce
• 2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 pound fresh sea scallops
• 1/4 cup sliced scallions
• 2 cups cooked rice

Start cooking rice.

Heat oil in wok over medium-high head and add ginger and garlic. Stir-fry 30 seconds. Add snow peas and carrots, stir-fry a couple of minutes. Remove vegetables from wok; set aside and keep warm.

Add remaining broth and scallops to wok; cook over medium-high heat about 3 minutes, or until scallops are don, stirring constantly. Combine soy sauce, salt and cornstarch; stir well and add to the wok.

Add scallions and cook 1 minute, stirring constantly. Serve over hot rice.

Serves 2 healthy appitites or 4 puny ones.

Bon appetit!