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<\/a><\/p>\nThe Bikers says \u201cThis superb seafood stir fry is a quick cook, so have all your ingredients prepared before you turn the heat on. Spring onions, garlic and ginger give an authentic Cantonese flavour.\u201d<\/p>\n
Their ingredients for the dish consisted of: 2 tbsp groundnut oil, 1 garlic clove, thinly sliced,
\n10g fresh root ginger, cut into matchsticks, 6 king prawns, peeled and deveined, 3 scallops, each cut in half, 1-1\u00bd tbsp Shaoxing rice wine, 1 spring onion, cut into strips, 4 sprigs choi sum, or other Chinese greens, 1 pak choi, cut into 4, 30g mangetout, cut in half lengthways on an angle, \u00bd red chilli, thinly sliced on an angle, 1-2 tbsp light soy sauce, and 1 tsp sesame oil.<\/p>\n
To make the dish, heat the groundnut oil in a wok until smoking.<\/p>\n
When hot, add the garlic and ginger cook for one minute, or until soft.<\/p>\n
Add the prawns to the garlic and ginger, fry for one minute, tossing the wok or stirring the prawns with a spoon a couple of times.<\/p>\n
Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.<\/p>\n
Stir the dish, and then add the rice wine.<\/p>\n
Add all the prepared vegetables and gently stir until the choi sum and pak choi have slightly wilted – this will take a further couple of minutes.<\/p>\n
Add the red chilli and light soy sauce, to taste.<\/p>\n
Drizzle half a teaspoon of sesame oil over each portion then serve.<\/p>\n