1/2 teaspoon chicken bouillon dissolved in 1/2 cup water
1 tablespoon starch in a thin paste in cold water
Fry the garlic in the oil until it just shows signs
of browning. Add the scallops and the shrimp. Cook on as high heat
as possible until the scallops turn white and the shrimp pink, turning
constantly (about 5 minutes).
Add the vegetables. Heat for a minute,
then sprinkle with soy sauce. Add about 1/4 cup of the bouillon,
then thicken the juices in the bottom of the wok with the starch
paste. Continue to toss rapidly for a few minutes until everything
is hot and covered with the sauce.