3/4 lb. scallops or prawns
1 pkg. snow peas
1 bunch scallions
1 1/2 c. broccoli
1 1/2 c. cauliflower
1 c. mushrooms
Cooked rice
1/2 tsp. powdered ginger
1/2 c. mirin (sweet sake)
1/2 c. lite soy sauce
2 cloves garlic, chopped
1 tsp. tapioca powder (3/4 tsp. corn starch)

Drain and dry scallops or shell and devein prawns, set aside. Defrost snow peas, drain. Cut scallions in 3/4 inch pieces. Break cauliflower and broccoli into flowerettes.

Mix ginger, mirin, soy and add tapioca-mix well. In 1 tablespoon oil stir fry scallions, broccoli, cauliflower, mushrooms, garlic until tender crisp. Remove from pan.

Stir fry scallops until translucent 3 to 5 minutes. Add vegetable mixture until warm. Add liquid. Stir until thickened. Serve over rice. Serves 2 to 3 persons.