Source: Chef Lily Lei, China Lily, Salt Lake City, Utah - ktuv.com

Great to serve for Chinese New Year!

A.
4 ounces each scallops, jumbo shrimp and chicken meat

B.
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon oil

C.
4 tablespoons Kikoman soy sauce
1 tablespoon dark (or white) vinegar
2 teaspoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
2 teaspoons sesame oil
1 tablespoon chili paste

D.
1 tablespoon each minced garlic, ginger and green onion
2 ounces each red bell pepper, baby corn, water chestnuts,
    snow peas, straw mushrooms, cooking oil

Step 1: Combine A. and B. together for about 15 minutes.

Step 2: Combine cup for sauce.

Step 3: Pour 2 tablespoons of cooking oil into a wok over high heat, stir fry all the vegetables for about 3 minutes or until crispy tender, remove from wok.

Step 4: Heat 1/4 cup of oil in wok add A and stir fry for about 2 minutes or until chicken is done; remove from wok.

Step 5: Put D. into wok and stir fry for 10 seconds. Put D into the wok together with vegetables and cooked chicken mixture. Stir fry for about 1 minute until the sauces are well combined with the ingredients.

Serve immediately with steamed rice.