In a small mixing bowl, combine the cornstarch and water and set aside. Heat the oil in a wok until it sizzles, coating the sides. Add the scallops to the wok and cook for about 7 minutes, until the centers of the scallops are clear and white. Stir occasionally. Remove to a warm plate. Add the lemongrass, ginger, chile peppers, garlic, and green curry paste to the wok and cook for 2 to 3 minutes, stirring frequently. Add the coconut milk and soy sauce and bring to a simmer. Stir in the scallops, bok choy, broccoli, and cornstarch mixture. Simmer for 2 to 3 minutes. Serve over rice.
Makes 3 to 4 servings

From: A TASTE OF THE TROPICS by Jay Solomon, © 1991, used with permission of The Crossing Press.
Posted By:CompuCook website
Post Date: 12/11/97