In a preheated wok or deep saucepan, heat the oil. Add the garlic and stir, then add the ginger
and stir-fry together for about 1 minute, or until fragrant.
Mix in the black beans, then toss in the scallops and stir-fry for 1 minute. Add the light soy
sauce, Shaoxing, sugar and chillies.
Lower the heat and simmer for 2 minutes, adding the stock if necessary. Finally add the spring
onions, then stir and serve.