Shrimp And Scallop Chili Jam Stir Fry - cooking recipe

Ingredients

2 tbsp peanut oil
2 1/4 lb raw jumbo shrimp, peeled, deveined, tails intact
10.5 oz scallops, cleaned
2 cloves garlic, minced
1 (3/4 inch) piece fresh ginger, grated
7 oz green beans, cut into 2 inch pieces
12 oz bok choy, trimmed, roughly chopped
3/4 cup chili jam
4 oz bean sprouts
1/4 cup fresh Thai basil leaves
None None steamed jasmine rice, to serve

Preparation

Heat 1 tbsp peanut oil in a wok. Stir-fry shrimp and scallops, in batches, until cooked to your liking. Drain on paper towels.
Add remaining oil to wok. Stir-fry garlic and ginger until fragrant. Add green beans and bok choy. Stir-fry until bok choy is wilted. Return shrimp and scallops to wok along with chili jam. Stir-fry for 2 mins.
Remove from heat and stir in bean sprouts and basil. Serve with steamed jasmine rice.