1 lb. scallops
2 leeks
1/2 lb. snow peas
1 tbsp. corn starch
2 tsp. soy sauce
1/3 c. water
2 tbsp. oil
Grated fresh ginger
Cooked rice

Cut scallops in half, cut root ends and green stems from leeks, trim snow peas. Mix corn starch, soy sauce and water.

Heat oil in wok, add scallops. Cook 1 minute. Add leeks, snow peas, cook 1 minute, add ginger and corn starch mixture. Heat until sauce thickens. Serve over heated rice.