MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Seafood and Asparagus Stir-Fry
  Categories: Vegetables
       Yield: 4 servings
 MMMMM--------------------MARINADE INGREDIENTS-------------------------
       1 T  Dry sherry*
       1 t  Cornstarch
     1/4 t  Salt
       1 pn White pepper
 MMMMM--------------------STIR-FRY INGREDIENTS-------------------------
     1/2 lb Shrimp,medium,raw**
     1/4 lb Sea scallops***
     1/2 lb Asparagus
       2 T  Vegetable oil
       2 t  Garlic,minced
     1/2 c  Baby corn,canned,drained****
     1/2 c  Whole water chestnuts
     1/2 c  Chicken broth
       2 T  Sherry*
       1 t  Sesame oil
     1/2 t  Sugar
     1/2 t  Salt
       1 pn White pepper
   2 1/2 t  Cornstarch*****
       5 t  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.