Chinese Shrimp and Scallops
with Garlic Sauce

Yield: 4 servings

Ingredients

• 3/4 pound scallops
• 3/4 pound medium shrimp, shelled and deveined
• 1/2 pound snow peas
• 3/8 pound broccoli florets
• 5 garlic cloves, sliced
• 1/2 teaspoon chicken bouillon dissolved in 1/2 cup water
• 1 tablespoon cornstarch in a thin paste in cold water
• Oil
• Soy sauce

Instructions

1. Fry the garlic in the oil until it just shows signs of browning. Add the scallops and the shrimp. Cook on as high heat as possible until the scallops turn white and the shrimp pink, turning constantly (about 5 minutes).
2. Add the vegetables. Heat for a minute, then sprinkle with soy sauce. Add about 1/4 cup of the bouillon, then thicken the juices in the bottom of the wok with the cornstarch paste. Continue to toss rapidly for a few minutes until everything is hot and covered with the sauce.
3. Serve immediately.