METHOD:

1. Heat oil in a large wok on medium-high heat. Add ginger slices, garlic, carrots, and cabbage. Bring to a boil and let simmer until cabbage and carrots are tender, about 5-7 min

2. Add shrimp, scallops, and all remaining vegetables. Sauté for 5 minutes. Remove ginger slices and top with cilantro

3. Serve

NOTE: to turn this recipe into a soup, add two liters of low-sodium broth. In a large pot, sauté the vegetables first, then add the broth and seafood; lower heat to let simmer, allowing flavors to meld.

Recipe presented by Breville