Heat the oil in a wok or large frying pan. Once hot add the garlic, ginger and chilli and fry for a minute or two until fragrant. Halve the scallops into thin discs then dust in the five-spice. Add to the pan and stir-fry for another minute. Remove everything to a plate and set aside.
Add the broccoli to the wok with a splash of water, stir-fry for a couple of minutes. Then add the pak choi, onion & sweet chilli sauce, fry for 2 minutes more until just tender. Add the scallops back and warm through.
Fold through the coriander and add a really good squeeze of lime. Serve straight away with steamed rice.
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