Preparation:
combine 4-6 quarts water and 1 tablespoon each ginger, garlic, sesame oil, and salt in a stockpot, over a moderate flame bring to the boil and stir in the pasta return to a boil, reduce flame to a bare rolling boil, and simmer gently for 2-3 minutes, drain well thinly bias slice the white of the bok choy, reserving the leaves for garnish blanch the bok choy leaves briefly to wilt refresh in ice water and drain arrange leaves around the perimeter of the serving plates, and set aside blanch the remaining vegetables separately, refresh in ice water, and drain combine the vegetables in a large bowl combine soy sauce and vinegar with the remaining ginger, garlic, and sesame oil-mix well marinate the seafood in 2 tablespoons of the soy mixture for 30 minutes toss the pasta with a small amount of the soy mixture gently toss the vegetables with the remaining soy mixture heat the peanut oil in a large skillet or saute pan, over a moderate flame add the shrimp, heat and stir for 1 minute add the squid and scallops, heat and stir for 2 minutes, until just opaque remove from heat make a bed of the pasta on top of the bok choy leaves arrange the vegetables on top of the pasta garnish with the sauteed seafood dish may be additionally garnished with celery leaves, as desired serve warm or at room temperature |
