Scallops with mangetout

Heat 1 tbsp olive oil in a wok, add 2 chopped garlic cloves, 1 tbsp grated ginger and 2 sliced spring onions.
Stir-fry for 2 minutes.

Add 300 g (10 oz) fresh scallops and 200 g (7 oz) mangetouts and stir-fry for 3 minutes or until the scallops turn white.

Whisk 2 tbsp shaoxing rice wine, 1 tbsp light soy sauce and 3 tbsp chicken stock together.
Add to the wok and cook until heated through.