Categories: Vegetables 
      Yield: 4 servings 
  
----------------------------MARINADE INGREDIENTS---------------------------- 
      1 tb Dry sherry* 
      1 ts Cornstarch 
    1/4 ts Salt 
      1 pn White pepper 
 
----------------------------STIR-FRY INGREDIENTS---------------------------- 
    1/2 lb Shrimp,medium,raw** 
    1/4 lb Sea scallops*** 
    1/2 lb Asparagus 
      2 tb Vegetable oil 
      2 ts Garlic,minced 
    1/2 c  Baby corn,canned,drained**** 
    1/2 c  Whole water chestnuts 
    1/2 c  Chicken broth 
      2 tb Sherry* 
      1 ts Sesame oil 
    1/2 ts Sugar 
    1/2 ts Salt 
      1 pn White pepper 
  2 1/2 ts Cornstarch***** 
      5 ts Water 
  
  * - or Chinese white wine 
   
  ** - shelled and deveined 
   
  *** - cut in half horizontally 
   
  **** - and cut in half diagonally 
   
  ***** - dissolve cornstarch in water 
   
  Combine the marinade ingredients in a medium bowl. Add the shrimp and 
  scallops; stir to coat. Set aside for 30 minutes. Snap off and 
  discard the tough ends of the asparagus and cut the spears diagonally 
  into 1 1/2" pieces. Place a wok or wide frying pan over high heat 
  until hot. Add the vegetable oil, swirling to coat the sides. Add the 
  garlic and cook, stirring, until fragrant, about 10 seconds. Add the 
  shrimp and scallops; stir-fry for 2 minutes or until the scallops 
  turn opaque and the shrimp turn pink. Remove the seafood from the 
  wok. Add the asparagus, baby corn, water chestnuts, and broth; cover 
  and cook for 2 minutes. Add the sherry, sesame oil, sugar, salt and 
  pepper. Return the seafood to the wok and add the cornstarch 
  solution. Cook, stirring, until the sauce boils and thickens.