Serves 4

1 pound sea scallops, sliced into 3 or 4 slices each
2 long slices ginger, finely chopped
2 cloves garlic, finely chopped
1 scallion, finely chopped
1/2 cup oyster sauce
2 tablespoons soy sauce
2 tablespoons honey
1 cup hen of the woods mushrooms, florets torn
1 1/2 cups snap peas, blanched
1 big red bell pepper, cut into 1-inch dice
Kosher salt and freshly ground black pepper
Canola oil for cooking
Hot rice for serving

Put 1/4 cup oil in hot frying pan. In a large bowl, combine scallops, chopped ginger, garlic, scallions, oyster sauce, soy sauce and honey. Let marinate for one minute. Add contents of bowl (marinade and all) to hot wok. Stir-fry until scallops start to become opaque. Add mushrooms and diced red pepper and stir-fry until scallops are just cooked through. Serve over hot rice.