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 Shrimp and Scallop Stir Fry web posted July 1, 2006 Ingredients: 2 cups frozen Japanese-style vegetables 1 pkg.;6 ozs. frozen pea pods 1/3 cup water. 1 tbsp. cornstarch 1 tbsp. soy sauce. 3 tbsp. sherry 1 tbsp. vegetable oil. 2 tsp. sugar 1/2 tsp. ground ginger 1 lb. med. shrimp; shelled and deveined 1/2 lb. bay scallops In 2 qrt. casserole, combine thawed Japanese-style vegetables and pea pods. Cover. Let stand for about 5 mins. Drain and set aside. In a 2-cup measure, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger. Microwave on high for 3 or 4 mins. or until mixture is thickened and translucent; stirring twice. Pour over vegetables. Stir in shrimp and scallops. Recover. Microwave on high for 7- 10 mins. or until shrimp and scallops are opaque, stirring twice. Let stand covered for 3 mins. Serve over hot cooked brown or white rice. Makes 6 servings. For
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