Shrimp And Scallop Chili Jam Stir Fry

• 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

1. Heat 1 tbsp peanut oil in a wok. Stir-fry shrimp and scallops, in batches, until cooked to your liking. Drain on paper towels.
2. 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.
3. Remove from heat and stir in bean sprouts and basil. Serve with steamed jasmine rice.

peanut oil, jumbo shrimp, garlic, fresh ginger, green beans, bok choy, chili jam, bean sprouts, fresh thai basil leaves, steamed jasmine rice

Taken from recipes-plus.com/api/v2.0/recipes/36215 (may not work)