1/2 teaspoon cornstarch
2 tablespoons peanut or canola oil
1 piece (1 inch) fresh ginger, finely chopped
2 cloves garlic, finely chopped
Salt, to taste
8 baby bok choy, halved or quartered lengthwise
1 red bell pepper, seeded and cut into thick strips
2 scallions (green part only), chopped
1. Cut the scallops in half horizontally so the pieces are like coins.
2. In a bowl, combine the stock, chili bean sauce or chili sauce, soy sauce, and cornstarch.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water evaporates in 1 second. Swirl in 1 tablespoon of oil. Add the ginger and garlic. Using a wok spatula or fish spatula, stir-fry for 10 seconds. Push the seasonings to the sides of the pan.
4. Add the scallops and spread them evenly in one layer. Cook undisturbed for 1 minute. Sprinkle with salt and stir-fry the scallops for 30 to 60 seconds or until opaque but not cooked through. Transfer the scallops to a plate.
5. Swirl the remaining 1 tablespoon of oil into the wok. Add the bok choy and bell pepper. Sprinkle with salt and stir-fry for 1 to 2 minutes or until the bok choy begins to turn bright green.
6. Return the scallops with any juices on the plate to the wok. Stir the chicken stock mixture and then swirl it into the wok. Stir-fry for 1 minute or until the scallops are cooked. Stir in the scallions.
