4 oz. fresh scallops
1/2 lb. fresh carrots
1/2 lb. Chinese turnips
1/2 lb. fresh pickling cucumbers

SEASONING SAUCE:

1 tsp. salt
1/2 tsp. sugar
1/2 c. chicken broth
2 c. boiling water
1/4 tsp. pepper
1 1/2 tsp. cornstarch
1 tbsp. water

Rinse scallops with cold water, pat dry with a paper towel. Shred with a cleaver. Peel carrots, turnips and cucumbers. Cut into 1 inch cubes. Trim corners off cubes to make balls.

Combine ingredients for seasoning sauce in a small bowl. Heat wok over medium heat for 1 minute. Add seasoning sauce and vegetable balls. Cover and cook 20 minutes over low heat. Remove vegetable balls with a slotted spoon and place on a small platter.

Dissolve cornstarch in 1 tablespoon water to make a paste. Add cornstarch paste to seasoning sauce. Cook over high heat until sauce thickens slightly. Add shredded scallops. Stir fry 5-10 seconds. Pour over vegetable balls. Serve hot. Serves 4.