1/2 lb. med. shrimp, peeled and deveined
1/2 lb. scallops
2 med. carrots, cut in matchsticks
3 c. 1/4 inch chopped Bok Choy
1 bunch green onions
1 sm. onion
1 c. broccoli
1 can whole water chestnuts
Soy sauce to taste
1 (8 oz.) bottle clam juice
1 can de-fatted chicken broth
2 cloves garlic
3 tbsp. cornstarch
Fresh or canned mushrooms
3 to 4 tbsp. olive oil
1 c. bean sprouts (mung)
1 c. snow peas

Prepare shrimp; slice scallops and set aside. Cut vegetables into desired shape and thickness, the thinner and smaller, the quicker they cook. Drain chestnuts and mushrooms. Peel garlic. Saute garlic (in large Wok or cast iron Dutch oven) with the olive oil. Start with carrots, remove when tender, then add broccoli. Cook 2 or 3 minutes, then add Bok Choy. Cook until tender crisp, remove and continue until all vegetables have been sauteed. On high heat add broth and juice, soy sauce and seafood, cook until done. Add all vegetables back and thicken with cornstarch and water. Serve over brown rice.