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Ingredients:
1 lb Scallops
1/2 lb Chinese pea pods
1/4 tsps Salt
2 Cloves Garlic (minced)
1/2 cup Canned bamboo shoots (or canned baby corn)
1/4 cup Chicken broth or water
2 tbsps Soy Sauce
Dash of pepper
2 tbsps Cooking oil
2 tsps Cornstarch mixed in 2 tbsps of water

Preparation:
1. Wash scallops and pat dry using paper towels.  In a bowl, combine scallops with salt, dash of pepper, 1 tbsp soy sauce; cover and let marinate for 30 minutes. Mean while, remove string from pea pods.  Set aside.

2. When ready to cook, bring 2 tbsps cooking oil to hot in a wok or skillet.  Add garlic and stir for 10 seconds.  Add scallops and stir fry for 3 minutes for until scallops are white.  Add pea pods, bamboo shoots (or baby corn), chicken broth, cover and cook for 2 minutes. 

3. Remove cover, add 1 tbps soy sauce and  mix well.  Stir in cornstarch mixture and stir until sauce thicken.  Transfer to plate and serve.