1 lb. sea scallops
3 tbsp. vegetable oil
2 slices fresh ginger root, minced
1 lg. clove garlic, minced
1/4 lb. snow peas
1/4 c. sliced water chestnuts
1/2 c. chopped celery
2 scallions, cut in 1/2" pieces
1/2 c. chicken stock
1/2 tsp. salt
1/2 tsp. sugar
Dash of black pepper
1 med. tomato, cut in quarters

SEASONING SAUCE:

1 tbsp. cornstarch
2 tsp. soy sauce
2 tbsp. sherry
Water to make 1/4 c.
2 drops sesame oil

To prepare Seasoning Sauce, combine all ingredients in a measuring cup and whisk; set aside.

Wash scallops to remove any sand particles and pat dry; cut in half.

Heat oil in wok or large skillet over medium high heat. Add ginger root and garlic and cook until golden. Add scallops, stirring to coat with oil. Add vegetables, except tomato and stir fry approximately 2 minutes. Add chicken stock, salt, sugar and pepper and heat quickly. Continue cooking until vegetables are tender crisp.

Add Seasoning Sauce and tomato and mix well. Serve warm. Serve over steamed rice. Yield: 3 servings.