1/2 lb. good mushrooms, thinly sliced
1/2 c. dry sherry or rice wine
1 tbsp. tamari
1 tsp. rice wine vinegar
1 tsp. fresh lemon juice
2 tbsp. canola oil
1 tsp. minced gingerroot
1 tsp. minced garlic
1 lb. sea scallops, sliced 1/4 inch thick
1 lb. asparagus, sliced diagonally in 1 inch pieces
12 radishes, sliced paper thin
1 bunch watercress, stems trimmed & coarsely chopped
2 tsp. sesame oil
Extra tamari to taste

In a nonstick skillet, heat the sherry for 20 to 30 seconds. Add the mushrooms and saute until almost all liquid has evaporated. Set aside and season with tamari, lemon juice and rice vinegar. Heat a large wok over high heat for 30 to 45 seconds. Add the canola oil and heat 10 to 15 seconds. Add the gingerroot and garlic; stir-fry for 10 seconds.

Add the scallops and stir-fry 1 minute. Add the asparagus and stir-fry until crisp tender, about another 2 minutes. Add the radishes and stir-fry another minute or so, or until the scallops are barely done. Add the mushrooms and watercress. Toss to combine well. Add the sesame oil and toss again. Taste for seasoning. Serve immediately. Serves: 3.