Slice each scallop into three, mix with the egg white and the cornflour.
Heat the wok to a high heat. Add a tablespoon of oil and cook for one minute until brown. Remove and put aside. Add another tablespoon of oil to the work, stir in the ginger and spring onion to infuse the fragrance of the oil. Then add the carrots, sugarsnap peas, celery, and red pepper. Stir well adding the oyster sauce, fish sauce, vodka, and if necessary some stock. Add the sesame oil and season with black pepper. Lastly add in the cos lettuce and scallop, cook for 2 –3 minutes until the scallops are done. Serve hot or cold with noodles of your choice.
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