1 Thoroughly wash the scallops and drain well.
2 Trim the root ends and green stems from the leeks and wash well. Cut diagonal slices about 1/4 inch thick.
3 Cut the ends of snow peas and remove the strings.
4 In a small cup, combine cornstarch soy sauce, salt (if desired) and water; stir until smooth.
5 In a large heavy skillet or a wok, heat salad oil over high heat.
6 Add in the scallops and stir fry for 1 minute.
7 Mix in the leeks, snow peas and ginger; and stir-fry for another 1 minute.
8 Pour the cornstarch mixture over scallops and vegetables.
9 Stir until the sauce becomes thick.