Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the garlic and ginger and stir-fry for a few seconds until fragrant.
Stir in the chilli bean sauce, shoyu sauce, pepper and stock and bring to the boil. Add the Chinese leaves, turn down the heat to medium and simmer for 10 minutes.
Add the cellophane noodles, cover the wok and simmer for another 5 minutes, then add the prawns, scallops and squid, stir and bring back to the boil. Simmer for 1 more minute, then serve in a deep dish and garnish with coriander leaves.