Scallop And Shiitake Stir-Fry - cooking recipe

Ingredients

12 large scallops, and their corals
2 tablespoons sesame oil
3 tablespoons peanut oil
200 g small shiitake mushrooms
2 heads baby bok choy, leaves left whole, stalks sliced into 2cm pieces
150 g sugar snap peas, sliced in half lengthways
3 cm piece fresh gingerroot, finely chopped
2 garlic cloves, finely chopped
1 lime, juice of
salt & freshly ground black pepper

Preparation

Cut each scallop in half and each coral into three pieces.
Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.