2 tbsp groundnut oil
1 tbps garlic infused oil
10g fresh root ginger, cut into matchsticks
6 large shrimp, peeled and deveined
3 scallops, each cut in half to make 2 discs (6 discs in total)
sea salt flakes and pepper, to taste
1-1½ tbsp Shaoxing rice wine, to taste
1 scallion, cut into strips - green end only
4 sprigs choi sum, or other Chinese greens
1 pak choi, cut into 4
½ red chili, thinly sliced on an angle
1-2 tbsp gluten free soy sauce, to taste
1 tsp sesame oil
1 tbsp chopped parsley
Heat the groundnut oil in a wok until smoking. When hot, add the ginger cook for one minute, or until soft.
Add the shrimp to the ginger, fry for one minute, tossing the wok or stirring the shrimp with a spoon a couple of times.
Season the scallops with salt and pepper. Lay the scallops round the edge of the hot wok, to get a little colour on the sides.
Toss the wok or gently turn the seafood over, then add the rice wine and garlic infused oil.
Add all the prepared vegetables and gently toss until the choi sum and pak choi have slightly wilted - this will take a further couple of minutes
Add the red chili and gluten free soy sauce, to taste.
Divide the mixture into two bowls and drizzle half a teaspoon of sesame oil over each portion. Serve at once.
Recipe adapted from: Good Food