SCALLOPS WITH SNOW PEAS & MUSHROOMS

(serves 2 for dinner)

1 lb. scallops

2/3 cup water

3 T. oyster sauce

2 T. white wine or dry sherry

1 T. cornstarch

1 T. soy sauce

1 T. sugar

 cooking oil

1 onion cut into thin wedges

handful of fresh snow peas

3 or4 oz. sliced mushrooms

rice, rice sticks, or bean thread noodles

     String and blanche snow peas to make them tender crisp.  (This takes about 1 minute in boiling water.)

     Stir together water, oyster sauce, sherry, cornstarch, soy sauce, and sugar in a small bowl and set aside.

     Drain scallops well.

     Heat wok or heavy-bottomed large skillet.  Add oil and stir-fry scallops in oil with garlic until opaque. (This takes about 1 or 2 minutes.)  Remove scallops from pan.

     Add more oil if pan is dry. Stir-fry the onions until they are translucent but not limp.  Add a pinch of salt and remove to a bowl.  Add the ginger and place mushrooms and snow peas in the hot oil. Stir-fry the vegetables until they are tender crisp and mushrooms have softened.  Toss the scallops and onions back in the pan; add the sauce, and cook about a minute so dish thickens and is bubbly.