Instructions: 1. Quarter scallops or cut in 1/4-inch slices if large; cut in half if small.

2. Cut bamboo shoots first in 1/4-inch slices, then in 1/2-inch sections.

Slice celery in 1/4-inch sections. Slice dried onions. Stem snow peas.

3. Blend cornstarch, soy sauce and cold water to a paste.

4. Heat oil. Add salt, then scallops, and stir-fry to coat with oil (about 1/2 minute). Add vegetables and stir-fry about 2 minutes more.

5. Add stock and sugar and heat quickly. Then cook, stirring, over medium heat, until vegetables are done (2 to 3 minutes).

6. Stir in cornstarch paste to thicken. Serve at once. VARIATIONS:

1. For the vegetables, substitute 1 pound string beans, cut in 1/2-inch lengths and parboiled; and 2 tomatoes, peeled and cubed. Add the beans in step 4, the tomatoes after step 5.

2. Or substitute 1/2 cup water chestnuts, 1/2 cup white onions and 1/2 cup celery, all sliced. Add in step 4. Then, after step 5, add 1/2 cup canned pineapple chunks.

3. In step 1, dredge the scallops lightly with flour.

4. In step 3, add a few drops of sesame oil to the cornstarch paste.

5. In step 4, add to the hot oil 2 slices fresh ginger root and 1 garlic clove, both minced, and stir-fry to brown lightly. Then stir-fry scallops.

Sprinkle with the salt and a dash of pepper before adding the vegetables.

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