Floyd’s Pak Choy with Scallops and Prawns

Name: Floyd’s Pak Choy with Scallops and Prawns
Yield: Serves 4
Cuisine: China
Ingredients: 8 oz (225 g) chicken, diced; 1 teaspoon chopped fresh root ginger; Oil for frying; 6 scallops; 1 tablespoon Chinese yellow chives; 6 prawns, peeled; 2 oz (50 g) baby pak choy; 1 tablespoon black bean sauce; 5 oz (150 g) spring onions, chopped; Finely chopped lemon grass; 1 teaspoon cornflour Couple of dashes of soy sauce; 4 oz (110 g) Chinese broccoli, cut into thin strips; 8 fl oz (250 ml) chicken stock; 2 oz (50 g) choy sum; ½ teaspoon chopped garlic; 2 tablespoons Chinese chives

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

A-wok-bop-a-loo-wok … my contribution to Chinatown. (And sorry, but you do need to get to a Chinese supermarket for the ingredients to make it.)

Ingredients

8 oz (225 g) chicken, diced
1 tablespoon black bean sauce

Americas
Asia
China
United States
Dinner

Method

Marinate the chicken in the black bean sauce for 1 hour. Heat some oil in a wok until very hot and put in the ginger, garlic, spring onions and chicken. Stir-fry briefly, then add the scallops and prawns and continue to cook. Add the broccoli and pak choy, followed by the choy sum and chives, and stir-fry for a further minute or two. Pour in the chicken stock. Mix the cornflour with a little wa