Scallops With Three Kinds of Vegetable Balls

1. Peel radish, carrot, and broccoli into small balls about 1 inch big. Boil the radish and carrot balls in water about 10 to 15 minutes until soft. Drain them and soak in cold water. Boil broccoli balls in water with 1/8 teaspoon baking soda for a few minutes until soft. Drain and soak in cold water. 2. Heat 1 T. oil in frying pan. Stir-fry scallops for a few seconds; then add chicken broth, rice wine, salt, sugar, and radish, carrot, and broccoli balls. Cook all these ingredients for 2 minutes over medium heat; then add corn starch. Stir slowly and cook until thick. Serve hot with rice.