Almost any type of seafood tastes terrific when it has been quickly stir-fried in a hot wok. The intense heat and the little oil used gives seafood a slightly smoky flavour akin to grilled foods. In this recipe, scallops are combined with ginger, a classic Chinese pairing, and then mixed with fresh Chinese greens, in this case, bok choy or Chinese flowering greens. The sweet, rich taste of the scallops is balanced by the sharp, zesty flavour of ginger. The result is a healthy, tasty dish that is easy to make. Serve it as a first course in a multicourse meal or simply as a main course with rice and another vegetable dish for a satisfying meal.
Cut the Chinese greens into
Heat a wok or large frying-pan over a high heat until it is hot. Add
Wipe the wok clean and re-heat over a high heat. Add the remaining oil and, when it is very hot and slightly smoking, add the sliced garlic and stir-fry for 10 seconds. Then add the Chinese greens and stir-fry for 3 minutes or until the greens have wilted a little. Return the scallops to the wok and continue to stir-fry for an additional 3 minutes. Now add the sesame oil and stir-fry for a further minute. Serve at once.
© 1996 Ken Hom. All rights reserved.