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["1. Start the rice, follow the directions on the package. It's ok if it's done before all the veggies, but you don't want the veggies to be waiting for the rice. When done, spread out in the bottom of the serving vessel and smooth out with a spoon or spatula.", "2. Start mincing that garlic and chopping those veggies. Remember to keep things separate.", "3. I've developed a decent order for the veggies, probably best to do the mushrooms and the carrots, celery, red peppers first, then the more delicate veggies like onions and the peas. Remember, except for the mushrooms, the goal is to keep the veggies crisp. For each group use a medium high heat; melt some butter and olive oil then drop in some garlic (best smell in the world, sauteing garlic) and ginger. When the garlic is really fragrant, throw in the veggies. The carrots, celery, red peppers can go in one. Mushrooms in their own pan on a medium heat. Do the onions separate; they need a little less time. Sugar snaps and snow peas take an even shorter amount of time, keep them bright green if you can. As the veggies finish, you can spread them into the pot or you can stir them all together before pouring them in. However, save the bean sprouts for last, cook them a very short time, maybe 2 minutes and spread on top of the veggies.", "4. For the water chestnuts and bamboo shoots, I use a medium heat then I toast them in the sesame oil, get them a little browned. Spread them on top of the veggies.", "5. Do the shrimp and scallops separately. Medium heat; butter and olive oil; then 1/4 head minced garlic for each until the garlic gets really fragrant before it starts to burn. Dump in the meat and sprinkle liberally with sesame seeds. There should be a bunch of liquid in the frying pan when done. I just pour that over the whole thing so the seafood juice permeates through the veggies and rice."]
