Ingredients:

• 400 g rapana meat, thawed and patted dry
• 2 heads bok choy, quartered lengthwise
• 3 cm fresh ginger, julienned
• 3 garlic cloves, finely chopped
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 2 tbsp neutral oil (sunflower)
• 1 tbsp toasted sesame seeds
• 2 spring onions, sliced
• cooked jasmine rice, to serve

Method:

1. Make sure the rapana is very dry — moisture prevents searing. Cut into thick rounds.
2. Heat a wok over the highest heat until smoking. Add oil, sear rapana in a single layer for 90 seconds without stirring, flip once. Remove.
3. In the same wok, stir-fry ginger and garlic for 30 seconds. Add bok choy; stir-fry 2 minutes over high heat.
4. Return rapana to wok. Add soy sauce, oyster sauce and sesame oil; toss everything together for 1 minute.
5. Serve over rice, garnished with spring onions and sesame.