INGREDIENTS:

9-12 medium shrimp
200 grams scallops (approximately 7 oz.)
1 piece tofu (approximately 12 ounces)
1 cup sliced onion
800 grams bok choy (approximately 28 ounces)
1 tbsp. chopped garlic cloves
9½ oz olive oil
1 tbsp. light soy sauce
¼ cup water
1 tsp. sugar
1 tsp. salt

PREPARATION:

1. Cut tofu into 6 pieces (wedges or squares as desired)
2. Heat 8 oz. olive oil in a wok using a medium flame or heat setting, and then add tofu.
3. Stir and turn the tofu occasionally until lightly brown.
4. Remove the tofu from the wok, place in a shallow dish and sprinkle with salt.
5. Drain the wok and discard the used oil.
6. Heat remaining olive oil in the wok and then add chopped garlic.
7. Stir and turn the garlic until lightly browned and then add sliced onion.
8. Continue to stir and turn together until mixed well and evenly browned.
9. Add shrimp and scallops and stir-fry for 5 minutes until tender.
10. Add bok choy and continue stir frying until soft (about 3 to 5 minutes).
11. Add water, sugar, and soy sauce.
12. Stir until mixed together (approximately 3 minutes).
13. Remove from the wok and transfer to a dish with the tofu placed on top.

Makes 3 to 4 servings