2 tbsp groundnut oil
1 garlic clove, thinly sliced
10g ginger, peeled and cut into matchsticks
6 raw king prawns, peeled (leaving tails intact) and de-veined
3 scallops, cut in half to make 6 discs, with their coral
1½ tbsp Shaohsing rice wine
4 choi sum sprigs (Chinese broccoli)
1 pak choi, cut lengthways into 4
30g mangetout, each cut lengthways at an angle
1 spring onion, cut into 3 equal lengths then into thin strips
½ red chilli, thinly sliced at an angle
2 tbsp light soy sauce
1 tbsp cornflour, mixed with 2 tbsp cold water
1 tsp sesame oil
Place a wok on the hob and heat until smoking, then add the groundnut oil. When the oil is hot, tip in the garlic and ginger, and cook for 1 min or until soft. Keep stirring.
Add the prawns to the wok and stir-fry for 1 min. Toss the wok frequently or keep stirring to keep the prawns moving. Season the scallops, then lay them around the edge of the wok so they begin to colour. Turn them over and repeat with the other side.
Stir in the rice wine and add the greens, mangetout and spring onion. Gently toss for a couple of mins, or until the vegetables have wilted slightly. Add the chilli, soy sauce and cornflour mixture, and keep on the heat for another 1-2 mins or until the cornflour is cooked and the sauce has thickened.
Divide the mixture between 2 bowls and sprinkle ½ tsp sesame oil over each portion. Serve at once.