Shrimp and scallops

• 1 tbsp. olive oil
• 1 tbsp. sesame oil
• 1 minced garlic clove
• 1/2 chopped white onion
• 100g snow peas
• 1/2 red bell pepper, cut into strips
• 1/2 orange bell pepper, cut into strips
• 1 package (300g) duo of shrimp and scallops from Fruits de mer du Québec
• 1 celery stalk cut into bevels
• 2 carrots, thinly sliced
• 1 green onion chopped

For the sauce

• 1/4 cup reduced-sodium soy sauce
• 1 tbsp. oyster sauce
• 2 tbsp. honey
• 1 tbsp. minced garlic
• 1/4 tsp chopped ginger
• rice vinegar
• Salt and pepper

1. In a wok over high heat, add the oils. Sauté the onion and garlic for 1 minute, stirring. Add all the other vegetables and continue cooking for 5 minutes. Add the seafood and continue cooking for 4 to 5 minutes.
2. In the meantime, mix all the ingredients “for the sauce” and pour it into the stir-fry. Mix well