Scallops, clams and mussels are regarded as lucky foods. The opening of their shells represents a fresh beginning for the New Year. This is a classic Cantonese stir-fry lightly flavored with ginger and garlic. You can also add 1/2 teaspoon of red pepper flakes in the sauce mixture for a more fiery stir-fry.

Serves 2 to 3 as a main dish, or 4 as part of a multi-course meal.

1 pound sea scallops
1/3 cup chicken broth
1 tablespoon soy sauce
2 teaspoons oyster flavored sauce
1 teaspoon cornstarch
1 teaspoon Shao Hsing rice wine or dry sherry
1 teaspoons sesame oil
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons peanut or vegetable oil
4 slices ginger
3 medium cloves garlic, smashed and peeled
1 red bell pepper, cut into 1-inch squares
1 cup snow peas, strings removed
2 scallions, cut into 2-inch sections

1. Wash the scallops in cold water, removing any visible bits of shell or grit. Drain well in a colander and pat dry with paper towels. If there are any large scallops, halve or cut them into thirds to match the size of the other scallops. In a small bowl, combine the chicken broth, soy sauce, oyster sauce, cornstarch, rice wine, sesame oil, sugar, and salt. Stir until the cornstarch is dissolved. Set aside.

2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 tablespoon of the peanut oil and the scallops, spreading them evenly in the wok. Cook undisturbed 1 minute, letting scallops begin to brown. Then, using a metal spatula stir-fry 1 to 2 minutes, or until scallops are firm and slightly brown but not cooked through. Remove scallops from the wok to a plate.

3. Add the remaining 1 tablespoon peanut oil, ginger, garlic, red bell pepper, snow peas, and scallions. Stir-fry 2 to 3 minutes, or until pepper begins to soften. Re-stir sauce mixture and swirl it into the wok. Return the scallops and any juices that have accumulated on the plate to the wok and stir-fry 1 to 2 minutes, or until the sauce has thickened slightly and scallops are just cooked through.

Adapted from The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing, by Grace Young, Simon and Schuster 1999.

Lettuce is a favorite New Year's dish because the Cantonese word for lettuce saang choi, sounds like plentiful wealth. This stir-fry is extremely easy to make. The iceberg attains sweetness from the soy sauce, sesame oil and rice wine, and only takes three minutes to stir-fry. Bok choy is also delicious cooked in this manner. The best pans for stir-frying are a carbon-steel wok or a stainless-steel skillet. Do not stir-fry over high heat with a nonstick skillet.

Serves 4 as a vegetable side dish.

1 medium head iceberg lettuce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon Shao Hsing rice wine or dry sherry
3/4 teaspoon sugar
1/4 teaspoon ground white pepper
3 tablespoons peanut or vegetable oil
3 medium cloves garlic, smashed and peeled
1/4 teaspoon salt

1. Core the iceberg and separate into leaves. Wash the lettuce in several changes of cold water, breaking the leaves in half. Drain thoroughly in a colander until dry to the touch.

2. In a small bowl, combine the soy sauce, sesame oil, rice wine, sugar and pepper.

3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the peanut oil and garlic, and stir-fry 10 seconds or until just fragrant. Add the lettuce and stir-fry one minute. Add the salt and stir-fry another minute, or until the lettuce is just limp. Swirl in the sauce and stir-fry one more minute, or until the lettuce is just tender and still bright green.

Adapted from The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing, by Grace Young, Simon and Schuster 1999.