Shrimp and Scallops with Rice

2 cups hot cooked jasmine rice
2 tablespoons vegetable oil
1 lb shrimp, deveined, shelled and tails removed
1 lb scallops
4 cloves garlic minced
1 bunch green onions chopped
8 oz snow peas
1 can sliced water chestnuts drained
2 cups chicken broth
1 teaspoon powdered ginger
1 tablespoon garlic powder
2 tablespoons corn starch

In a sauce pan bring chicken broth to a boil, whisk in ginger and garlic powder. Whisk in cornstarch until smooth and thickened. Remove from heat.

In a wok or large skillet, sauté shrimp, scallops and garlic. Add snow peas and water chestnuts, stir well. Stir in thickened sauce and bring to a simmer. Stir and cook until everything is heated through. Serve over hot rice.

Yield: 8+ servings