Tender scallops and delicate baby bok choy are stir-fried together with ginger, garlic and a chili bean sauce.
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I made this as a weeknight dish. I was concerned that I might not get a good sear on the scallops, but I was wrong. It was interesting to try making scallops in a wok. They cooked really fast in the peanut oil. I actually used a timer to make sure that I did not overcook the scallops.
The color of this dish made it feel very special. The spice level in the sauce was perfect.