Instructions: Place the scallops in a flat, shallow, glass pan in a single layer. Pour on Szechuan sauce to cover. Squeeze the garlic clove(s) into the sauce using a garlic press. Stir thoroughly to blend. Let stand for 1 hour. Add the rice to the boiling water. Lower the heat to a very low, gentle simmer.

Cover. Simmer until the water is all absorbed (20-30 minutes). Heat the wok. Add the oil. Stir fry the onion and green pepper. Add the scallops.

Stir fry until heated through. Add the pea pods and mushrooms. Stir fry until the pea pods are tender crisp (the rice should be ready at this time). Serve hot over the cooked rice with soy sauce alongside. Ed Hunter

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