1 lb. broccoli
2 tbsp. vegetable oil
1 clove garlic, minced
1 1/2 lbs. scallops
1/2 lb. mushrooms, sliced
2 tbsp. soy sauce
2 tbsp. white wine, sherry or water
1 tbsp. cornstarch

Cut broccoli stems and flowerets into small pieces. In a large skillet or wok heat oil. Add broccoli and garlic and stir-fry 3 minutes. Add scallops and mushrooms and stir-fry 3 minutes longer. Combine soy sauce, wine and cornstarch, until cornstarch dissolves. Add to wok and cook until sauce thickens, stirring constantly. 6 servings.