Heat oil in a wok or frypan. Add crushed garlic, cook,
stirring for 1 minute. Add star anise and onions and cook for further 2 minutes. Add
Tasmanian Scallops and stir fry quickly until scallops are seared and sealed on all sides.
Add the remaining vegetables, stir fry for 2 minutes. Pour over cold water and steam
for further 1 minute.
Mix chicken stock, soy sauce, rice wine vinegar and cornflour
together until combined. Pour over vegetables, stirring until vegetables are coated
and sauce boils and thickens.
Serve with plain steamed or boiled rice.