This recipe is from the wonderful book Stir-Frying to the Sky’s Edge by Grace Young page 154
I really enjoyed this dish. Very colorful and flavorful with the chili bean sauce. I was a little unhappy with the sear on the scallops. Next time, I would do them in batches and higher up in the wok to escape the water that deveolped. The scallops, although not seared as much, were not overcooked and very tender. The bok choy cooked wonderfully. I would make this dish again.