Chinese Scallop Stir Fry

2 tablespoons vegetable oil
1 pound bay scallops, rinsed and dried
2 cups sliced fresh mushrooms
1 8 ounce can sliced water chestnuts, drained
1 red or green pepper, cut into strips
1/3 cup thinly sliced green onions
1/2 cup chicken broth
3 tablespoons dry sherry
3 tablespoons soy sauce
1 tablespoon cornstarch
1/2 tablespoon ground ginger
1/4 teaspoon ground black pepper
1 6 ounce package frozen snow peas
3 cups hot cooked rice

Heat oil in wok or large skillet over medium high heat.

Add scallops and stir fry 2 minutes.

Stir in mushrooms, water chestnuts, pepper, carrot, and onions; stir fry 2 minutes.

Combine broth, sherry, soy sauce, cornstarch, ginger, and pepper. Add to wok along with snow peas.

Cook 1 to 2 minutes, or until sauce is clear and thickened, stirring frequently.

Serve over hot rice.

Makes 6 servings.