2 T vegetable oil 2 large cloves garlic, crushed 3 t finely chopped fresh ginger 3/4 lb sugar snap peas 1 lb scallops 2 scallions, cut into 3/4" pieces 2 1/2 T oyster sauce 2 t soy sauce 1/2 t sesame oil 2 t sugar Heat wok over medium heat, add the oil and swirl to coat the surface of the wok Add the garlic and ginger, stir fry for 30 seconds or until fragrant Add the peas to the wok and cook for 1 minute Add the scallops and scallions and cook 1 minute or until the scallions are wilted. Stir in the oyster and soy sauces, sesame oil and sugar. Heat for 1 minute or until warmed through. Serve with Rice Bowl Food, page 256