Set up your rice and boil bags for 10 minutes before you are ready to eat.  Remove stems from broccoli and cut top into florets. Peel carrots and slice into small julienne strips. Seed bell pepper and slice into 1/4 inch strips. Rinse  & dry mushrooms and cut into halves or quarters, depending on size.  In a large wok, heat oil and butter. (You could do this dish in a skillet but it wouldn't be as much fun!)  Stir fry shrimp & scallops separately until almost done. Remove with slotted spoon and set aside. Add onions and garlic; cook until barely tender. Add remaining vegetables (we waited to add the water chestnuts, snap peas, and baby corn until almost the end of final cooking time, so as just to heat through), salt and pepper to taste, and 1/4 cup chicken stock. Cook vegetables for a few minutes uncovered until you feel they are about 5 minutes from being done.  Prior to this last 5 minutes, heat chicken stock in a small separate sauce pot.  Dissolve cornstarch in cold water. Stir into hot chicken stock and bring to a boil, whisking constantly, until stock clears.  Meanwhile, cover and continue to cook veggies, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.  For the final stage, stir the broth mixture into vegetables along with the shrimp.  Put the bay scallops back in and add the water chestnuts, baby corn, and snap peas.. Stir until vegetables are coated with sauce and mixture comes to a boil (I don’t know if ours actually boiled, we just cooked until we felt seafood was done and last veggies were warmed through but not mushy). Be careful not to overcook your seafood!  Serve immediately over white rice. Serves 4. 

You can pretty much substitute your choice of vegetables for ours. You really have to cook this dish by feel. Keep in mind vegetables that take the longest to cook - put them in first; ones you want crispier - put in later, etc. We also topped the white rice with fresh chopped curly leaf parsley to dress it up.