Soak 2 tablespoons of Goji berries in 3 tbs of rice wine.

Remove the ends and strings from the snap peas. Bring a pan of water to the boil. Blanch the snap peas in boiling water with 1 tablespoon of canola oil, and pinch of salt for 10 sec. Remove, run under cold water for 1 minute to stop the cooking process, drain.

Drop the scallops in boiling water. Take the pot off the burner and let it sit for 15 minutes. Then drain. This will result in perfectly cooked but not overcooked scallops every time.

Heat wok with 1 tablespoon of canola oil. Add minced garlic and fry for 10 sec. Add everything else. Stir fry for 1 minute. Add dissolved cornstarch, stir, and then add 1 teaspoon of sesame oil at the very end.