2 tsp. cornstarch
1/2 c. sake or dry sherry
1 tsp. instant beef bouillon granules
1 (8 oz.) can bamboo shoots, drained
1 med. onion, sliced
1 tsp. sugar
1 (6 oz.) can whole mushrooms, drained
1 tbsp. cooking oil
1 (10 oz.) pkg. frozen broccoli spears, thawed and halved crosswise
1 (12 oz.) pkg. fresh or thawed frozen scallops

Mix 2 teaspoons cold water and cornstarch; stir in sake, sugar, bouillon and 1/4 teaspoon salt. In wok, stir-fry bamboo shoots, onion, and mushrooms in hot oil over high heat until onion is crisp- tender. Remove from wok; keep warm.

Add broccoli to wok; stir-fry 2 minutes. Push broccoli up sides of wok; add scallops to center of wok. Stir-fry scallops for 3 minutes. Return vegetables to wok; stir sake mixture and pour over all. Cook and stir until bubbly. Season to taste.