2 tbsp. cornstarch
1/4 tsp. salt
1 c. chicken broth
2 tbsp. soy sauce
2 tbsp. oil
1 lb. fresh or frozen scallops (if large, cut into quarters)*
1 c. celery, slices cut diagonally
2 tbsp. scallions, chopped (green part only)
2 c. cut fresh vegetables (pea pods are nice)
1 c. mushrooms, sliced
1/4 c. almonds, sliced and toasted

Put cornstarch and salt in small bowl, combine with broth and soy sauce. Set aside.

Heat oil in heavy skillet. Add scallops and cook 3 to 5 minutes, stirring frequently. Add celery, scallions, vegetables and mushrooms. Toss together and cook over high heat 2 minutes until vegetables are crisp-tender. Pour chicken broth mixture over scallops. Toss and cook until mixture is thickened and clear, about 1 minute. Stir in almonds.

*You can exchange scallops for chicken, shrimp or a combination of fish. If you substitute poultry, add ginger and garlic to the oil. If you like it spicy add a few drops of hot oil or pepper flakes. A teaspoon of sesame oil adds a lovely nutty flavor. Good served with rice!