Pak Choi with Scallops

Created by Rokewood Ltd, published in the Telegraph, 2007

Preparation: 10 mins Cooking time: 5 mins Serves: 2-3

Ingredients

• 400g pak choi
• 12 small scallops
• 1 tblspoon of groundnut oil
• Thumb sized piece of ginger, peeled and finely chopped
• 2 garlic cloves
• 1 hot red chilli, deseeded and cut into strands
• Good pinch of salt
• Good pinch of sugar

Instructions:

1. Cut the pak choi leaf section from the bulbous stems. Next cut the leaves into long ribbons and the stemsdown, not across - into four or eight chunks.
2. Blanch these in boiling water for under a minute. Drain and dry on a tea towel.
3. Slice the scallops and their corals in half across the fish then, in a sieve, dunk them into boiling water to heat them through.
4. Heat the oil in a wok until very hot (but do not let it smoke) and add the ginger, garlic and chilli. Stir before adding the drained and dried pak choi stems.
5. Stir fry for 15 seconds then add the scallops and stir fry for another 15 seconds.
6. Add the leaf section, the sugar and salt and stir to heat through.
7. Remove from heat and serve quickly.