Instructions: Heat a wok or large frying pan until it is hot.

Add the oil and let it get hot.

Add the ginger and spring onions and stir fry quickly.

Next add the scallops and stir fry them for 30 seconds.

Then add all the sauce ingredients except the sesame oil.

Continue to stir fry for 4 minutes until the scallops are firm and thoroughly coated with the sauce. Now add the sesame oil and Stir fry for another minute.

This dish goes well with plain rice and Ham and Bean Sprout Soup.

Stir frying works especially well with scallops because if they are overcooked they become tough. Just five minutes stir frying as in this recipe is quite sufficient to cook them thoroughly without robbing them of their sweet flavour. They are particularly tasty prepared with this spicy Sichuan sauce.

Serves 4

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