1 lb. scallops, rinsed and patted dry
2 lg. stalks broccoli, cut into florets and stalks sliced thin diagonally OR
1 lb. asparagus, peeled and sliced 1 1/2 inch thick
1 bunch scallions, sliced 1/4 inch thick
2 sliced ginger root, diced
1 c. chicken broth or water
2 tbsp. dry cherry
2 tbsp. soy sauce
4 tsp. cornstarch
1 tsp. sugar
4 tbsp. vegetable oil
1/4 to 1/2 c. toasted, sliced almonds
Pepper

1. Blanch broccoli or asparagus in boiling water for 2 minutes; drain.

2. In small bowl, blend chicken broth, sherry, soy sauce, cornstarch, and sugar.

3. Heat wok until very hot, add oil and heat until hot but not smoking.

4. Stir fry scallops until opaque, about 2 minutes, stirring constantly. Remove from oil and keep warm.

5. In two tablespoons oil in wok, stir fry broccoli, scallions, and ginger root for 30 seconds. Stir broth mixture and add to wok, stirring constantly, until broth thickens slightly. Add scallops and toss to warm. Serve with pepper to taste.

6. Serve immediately. Sprinkle with almonds.