Ken Hom ginger scallops with Chinese greens recipe on Saturday Kitchen

Ken Hom serves up a tasty ginger scallops with Chinese greens chiu chow noodles in sesame sauce dish on Saturday Kitchen.

The ingredients for the ginger scallops with Chinese greens are; 1 tbsp groundnut oil, 1½ tbsp finely chopped fresh ginger, 1 tbsp finely chopped garlic, 2 tbsp finely chopped spring onions, 450g scallops, including the roes, 1 tbsp Shaoxing rice wine or dry sherry, 2 tsp light soy sauce, 1 tsp sugar, ½ tsp salt, ½ tsp freshly ground white pepper, 1 tbsp groundnut oil,2 tbsp garlic, thinly sliced, 700g Chinese greens, such as Chinese flowering cabbage or bok choi, cut into 7.5cm pieces and 2 tsp sesame oil.

For the chiu chow noodles: 225g dried e-fu noodles or dried egg noodles and 2 tbsp sesame oil.

For the sesame sauce: 4 tbsp sesame paste or peanut butter, 1 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tsp sugar, 225ml chicken stock, ½ tsp salt and freshly ground white pepper, to taste.