Instructions: Pat shrimp and scallops dry with paper towels and place in a bowl. Add ginger and garlic; stir to coat. Let stand 10 minutes.

Make a sauce by combining chicken broth and oyster-flavored sauce in a small bowl.

Place wok over high heat until hot. Add oil, swirling to coat sides. Add shrimp and scallops; stir-fry until shrimp are slightly pink and the scallops are slightly firm, about 2 minutes. Remove from wok.

Add water chestnuts and snow peas; stir-fry for about 30 seconds. Return seafood to wok. Add the sauce; bring to boil and cook until sauce reduces slightly. Once shrimp begin to turn pink and curl up or scallops become firm and opaque, theyre done. So take them off the heat as quickly as possible, or youll wind up with tough, dry, overcooked shellfish that wont make your mouth cry out for more, but rather will make it cry, period.

This recipe yields 4 servings.

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