Easy Seafood Stir-Fry

Dried black mushrooms must be soaked before using. They add a unique flavor to dishes.

Makes 4 servings

1	package (1 ounce) dried black Chinese mushrooms*
1/2	cup fat-free reduced-sodium chicken broth
1	tablespoon reduced-sodium soy sauce
2	tablespoons dry sherry
4-1/2	teaspoons cornstarch
1	teaspoon vegetable oil, divided
1/2	pound bay scallops or halved sea scallops
1/4	pound raw medium shrimp, peeled and deveined
2	cloves garlic, minced
6	ounces (2 cups) fresh snow peas, cut diagonally into halves
2	cups hot cooked white rice
1/4	cup thinly sliced green onions

*Or substitute 1-1/2 cups sliced fresh mushrooms. Omit step 1.

Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.
Blend broth, sherry and soy sauce into cornstarch in another small bowl until smooth.
Heat 1/2 teaspoon oil in wok or large nonstick skillet over medium heat. Add scallops, shrimp and garlic; stir-fry 3 minutes or until seafood is opaque. Remove and reserve.
Add remaining 1/2 teaspoon oil to wok. Add mushrooms and snow peas; stir-fry 3 minutes or until snow peas are crisp-tender.
Stir broth mixture and add to wok. Heat 2 minutes or until sauce boils and thickens. Return seafood and any accumulated juices to wok; heat through. Serve over rice. Top with onions.

Serving Size:	1/4 of stir-fry mixture with 1/2 cup cooked rice
Fiber	3 g
Carbohydrate	42 g
Cholesterol	74 mg
Saturated Fat	<1 g
Total Fat	3 g
Calories from Fat	9 %
Calories	304
Protein	25 g
Sodium	335 mg