Title: Chinese shrimp and scallops in garlic sauce
 Categories: Chinese, Scallops, Shrimp
      Yield: 4 Servings
 
    3/4 lb Scallops
    3/4 lb Medium shrimp; shelled and
           -deveined
    1/2 lb Snow peas
    3/8 lb Broccoli florets
      5    Garlic cloves; sliced
    1/2 ts Chicken bouillon; *see below
      1 tb Starch in a thin paste in
           -cold water
           Oil
           Soy sauce
 
  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). 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 starch paste.
  Continue to toss rapidly for a few minutes until everything is hot
  and covered with the sauce. Serve immediately.
  
  Notes: * Dissolve chicken bouillon in 1/2 cup water.
  
  Formatted & Busted by RecipeLu