Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  tiger prawns
     1/2         pound  scallops
     1/3           cup  oyster sauce -- chinese
                        -- oyster-flavo
                        -- flavor sauce
  2        tablespoons  soy sauce 2
  1         tablespoon  honey
  1 1/2    tablespoons  sesame oil
  1         tablespoon  rice vinegar
  12              cups  chopped green onions
  1         tablespoon  minced garlic
  1           teaspoon  minced ginger root
     1/2      teaspoon  pepper
  4              heads  baby bok choy -- white stem cabbage
  2          teaspoons  salad oil
                        salt -- to taste
  1         tablespoon  cornstarch
  2        tablespoons  water

Preparation:

Shell and clean prawns. Drain scallops well. In a bowl, combine oyster sauce, soy sauce, honey, sesame oil, rice vinegar, green onions, 2 teaspoons of the garlic, the ginger, and pepper. Add prawns and scallops; marinate for 20 minutes. Cut bottoms off bok choy and separate leaves. In a wok, heat salad oil; brown remaining teaspoon minced garlic. Add bok choy and stir-fry for 1 minute. Cover and cook for 1 more minute; season with salt. Put vegetables onto serving platter. Combine cornstarch and water. Heat wok; add seafood and stir-fry for a few minutes. Add cornstarch mixture and stir until thickened. Pour seafood over vegetables. Beef or chicken can be used in place of the seafood.

Nutritional Information:

159 Calories (kcal); 5g Total Fat; (28% calories from fat); 10g Protein; 20g Carbohydrate; 12mg Cholesterol; 190mg Sodium