Ingredients
480 g (about 1 lb) pea shoots, 3 dried scallops, 8 garlic cloves.
Seasonings
½ teaspoon salt, 1 teaspoon each chicken bouillon powder and sugar, 4 slices ginger.
Sauce
Water 1/2 cup, light soy sauce and oyster sauce 1 tablespoon each, sugar 1 teaspoon, sesame oil and white pepper to taste, cornstarch 3/4 tablespoon.
Instructions
1. Pick off the tough stems from the pea shoots, wash and drain well; soak the dried scallops in water to cover until softened, then remove and shred, reserving the soaking liquid, and steam for about 10 minutes until tender; peel the garlic cloves and leave them whole.
2. Heat 1/2 cup of oil, deep-fry the garlic cloves over medium heat until golden brown, then remove. Leave 6 tablespoons of oil in the wok, stir-fry the pea shoots over high heat until softened, add the seasonings and toss well, then remove, drain off any excess liquid, and plate.
3. Heat 1 tablespoon of oil and sauté the ginger slices until fragrant, then add the prepared sauce, shredded dried scallops, the reserved scallop soaking liquid, and the garlic cloves, bring to a simmer to form a sauce, and pour it over the pea shoots to serve.