Instructions: In a large wok or cast iron pan, add peanut oil. Just before pan is smoking hot, add ginger and garlic and saute until fragrant. Add scallops, salt and pepper to taste. Saute 2 to 3 minutes. Remove scallops from pan and set aside.

With the remaining juice from the scallop pan, add chicken stock and additional sauce ingredients. Let simmer for 10 minutes. Thicken with 2 to 3 tablespoons of corn starch. If too thick, add more chicken stock.

To make vegetables, again in large wok or cast-iron pan, add peanut oil until smoking hot. Add Bok choy and green beans and saute 2 minutes. Add remaining stir fry ingredients. After stir frying, saute another 3 to 4 minutes, then place these ingredients on the serving platter.

In same pan, reheat scallops mixture. Place on top of stir fry vegetables.

To dish, pour sauce over dish or serve separately. If desired, garnish with black sesame seeds, Daikon radish strings and Daikon radish coins.

This recipe yields 12 servings.

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