Garlic Scallops Stir Fry

500 g scallops
1 orange bell pepper
4 cloves garlic
2 spring onions
⅓ cup chicken stock
1 tbsp oyster sauce
1 tbsp SIDS BOYSENBERRY VINEGAR
1 tsp sugar
3 tbsp rice bran oil, as needed
1½ tsp cornflour dissolved in 1 tbsp water
2 tbsp chopped fresh coriander leaves

Rinse the scallops under running water and pat dry.
Cut the stem off the bell pepper and remove the seeds in the middle. Cut in half and then cut into chunks. Peel and finely chop the garlic. Cut the spring onion into 2 cm pieces.
In a small bowl, combine the chicken stock, oyster sauce, SIDS BOYSENBERRY VINEGAR and sugar. Set aside.
Heat a wok over medium-high heat. Add the oil then half the garlic cloves. Stir-fry until the garlic is aromatic and begins to brown. Remove with a slotted spoon and reserve.
Add the scallops into the wok, laying them out flat. Stir-fry for about 2 minutes, taking care not to overcook. Remove from the wok and drain in a colander. Wipe out the pan.
Add 1 tablespoon oil to the wok. When the oil is hot, add the remaining garlic and spring onion. Stir-fry for 10 seconds and add the bell pepper. Stir-fry for 1 minute, moving the vegetables around and splashing with a small amount of chicken stock, rice wine or water if needed.
Add the reserved garlic and the sauce into the wok. Bring to a boil and add the scallops. Turn down the heat and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes. Stir the scallops occasionally. (If planning to use the cornflour water thickener, prepare it while the scallops are simmering)
Give the cornflour/water mixture a quick re-stir and add it into the middle of the wok, stirring quickly to thicken. Mix with the other ingredients.
Garnish the scallops with the chopped coriander if desired. Serve over rice or with noodles.