Scallop & Shiitake Stir-Fry

Whole scallops, shiitake mushrooms, baby bok choy, translucent onions and fragrant garlic. Served with yellow sweet potato (which I recently learned is a very different thing from a Yam), and brown rice with grains, made haole style.

I've had the bok choy sitting in my refridgerator for over a week. Most of it was rotting, but I salvaged the good pieces. I am a bit disappointed with the scallops. They are much fishier than expected, but the texture is wonderful. I'm also quite pleased with the rice. The whole thing feels very healthy, and just salty enough.
The Rice

Ingredients:
oil
1 cup brown rice and grains (I believe there are kidney beans, poppy seeds, sesame seeds, black/purple beans, oats, barley, and a package of what basically looks like bird food)
1 cup water
1/2 an onion, diced
3 cloves garlic, minced
1/2 package dashi
black pepper
parsley
1 small sweet potato

How:

1. Soak grains in water, at least 30 minutes. This makes them softer and more palatable later. Drain.
   
2. Fry garlic on very low heat until fragrant. Add onions. Add sugar if desired. Cook until translucent, about 10 minutes. Add pepper to taste.
   
3. Turn heat up to high. Add drained grains. Stir until crackling and translucent. Add 1 cup water. Add dashi.
   
4. Add whole sweet potato to the pot. Cover and cook until done, about 20 minutes.

And the scallops, mushrooms, and bok choy were made in pretty much the same way. My favorite stir-fry sauce is as follows:

Favorite Stir-Fry Sauce
Approximately equal parts of:

• light soy sauce
• sesame oil
• oyster sauce
• sugar

You can also add the following:

• miso
• chinese 5-spice
  
• white pepper
• black pepper
• dark (regular) soy sauce

Mix ingredients in a cup, then add to your stir-fry at the end. Use a wok and a real flame for best results.