1 lb. fresh, frozen sea scallops, thawed
1 lb. raw shrimp, cleaned & deveined
2 tbsp. peanut oil
1/2" piece ginger root, peeled & grated
1 clove garlic, minced
1/2 c. scallions, cut into 1" lengths & then quartered
2 med. size carrots, cut into strips
1 red pepper, cut into strips
1/2 c. water chestnuts, sliced
2 c. Chinese pea pods
2 c. strong chicken broth
1 tbsp. molasses
2 tbsp. oyster sauce
2 tbsp. hoisin sauce
1 tbsp. Accent
4-5 tbsp. cornstarch
3/4 c. cashews

1/4" x 1/4" x 1 1/2".

Cut scallops in half. Cut shrimp lengthwise in half. Add peanut oil to wok, add ginger root, garlic, scallops and shrimp. Stir fry until shrimp turns pink and firm. Remove scallops and shrimp; set aside.

Add scallion and carrots and stir fry for 1 minute. Add pea pods, 1 3/4 cup chicken broth, molasses, oyster sauce, hoisin sauce and Accent. Mix together remaining chicken broth with cornstarch and stir into the rest of the ingredients. Add the reserved shrimp and scallops. Stir fry for 1 minute more. Serve on steamed rice and garnish with cashews. Serves 8.