Shrimp And Scallop Stir-Fry - cooking recipe

Ingredients

2 cups Japanese-style vegetables (I used a stir-fry mixture and it turned out great)
1 (6 ounce) package frozen pea pods
1/3 cup water
1 tablespoon cornstarch
3 tablespoons soy sauce
3 tablespoons sherry wine
1 tablespoon vegetable oil
2 teaspoons sugar
1/2 teaspoon ground ginger
1 lb medium shrimp, shelled and deveined
1/2 lb bay scallop

Preparation

In 2 quart casserole, combine Japanese-style vegetables and pea pods.
Cover and microwave at High for 4-5 minutes, or until vegetables are defrosted. Stir once to break apart.
Let stand, covered for 5 minutes.
Drain and set aside.
In 2-cup measuring, blend water, cornstarch, soy sauce, sherry, oil, sugar and ginger.
Microwave at High for 3 to 4 minutes, or until mixture is thickened and translucent, stirring twice.
Pour over vegetables.
Stir in shrimp and scallops.
Re-cover and microwave at High for 7-10 minutes, or until shrimp and scallops are opaque, stirring twice.
Let stand, covered for 10 minute.