- 1 tbsp groundnut oil
- 1½ tbsp finely chopped fresh ginger
- 1 tbsp finely chopped garlic
- 2 tbsp finely chopped spring onions
- 450g/1lb scallops, including the roes
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tsp light soy sauce
- 1 tsp sugar
- ½ tsp salt
- ½ tsp freshly ground white pepper
- 1 tbsp groundnut oil
- 2 tbsp garlic, thinly sliced
- 700g/1½lb Chinese greens, such as Chinese flowering cabbage or bok choi, cut into 7.5cm/3in pieces
- 2 tsp sesame oil
- 225g/8oz dried e-fu noodles or dried egg noodles
- 2 tbsp sesame oil
- 4 tbsp sesame paste or peanut butter
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tsp sugar
- 225ml/8fl oz chicken stock
- ½ tsp salt
- freshly ground white pepper, to taste
- For the ginger scallops with Chinese greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic and spring onions and stir-fry for 10 seconds. Immediately add the scallops and stir-fry them for 1 minute.
- Add the rice wine, soy sauce, sugar, salt, and pepper. Continue to stir-fry for 2 minutes, remove the scallops from the wok with any sauce and set aside.
- For the chiu chow noodles, in a large pot of boiling salted water, blanch the noodles for 2 minutes or until they are barely soft. Drain well and toss immediately with sesame oil and arrange on a serving platter.
- Mix all the sesame sauce ingredients together in a small pot and bring to a simmer. Allow the sauce to cool slightly and toss with the noodles. Serve at once.
- To finish the scallops, wipe the wok clean, add the groundnut oil and heat over high heat. When it is very hot and slightly smoking, add the sliced garlic and stir-fry for 10 seconds. 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 3 minutes. Now add the sesame oil and stir-fry for another minute. Serve at once.