- Heat up wok, add oil and stir fry garlic until fragrant.
- Add in lotus root and carrots and stir-fry for 2-3 min.
- Stir in black fungus and sugar snap peas and fry for another 1-2 mins.
- Stir in soy sauce, chicken stock and Shaoxing wine. Add in scallops and stir-fry for a further 2 mins. Do not overcook the scallops as they cook very fast.
- Dish out and serve with steamed rice.