- 3 tablespoons light soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons oriental sesame oil
- 2 tablespoons peanut oil
- 6 asparagus spears, trimmed, cut into 1-inch pieces
- 6 mushrooms, sliced
- 3 green onions, sliced
- 1 carrot, peeled, sliced
- 1/2 red bell pepper, cut into matchstick-size strips
- 1 zucchini, sliced
- 3 large garlic cloves, finely chopped
- 2 teaspoons minced fresh ginger
- 1/2 pound bay scallops
- Mix soy sauce with cornstarch in small bowl. Heat sesame and peanut oils in wok or heavy skillet over high heat. Add vegetables, garlic and ginger and stir-fry until vegetables are crisp-tender, about 4 minutes. Add scallops and stir-fry until almost cooked through, about 1 minute. Stir soy sauce mixture and add to wok. Stir until liquid boils and thickens and scallops are opaque, about 2 minutes. Transfer to platter and serve immediately.