Seafood Stir Fry Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Ingredients
| 100 g/3 1/2 oz small, thin asparagus spears, trimmed | ||
| Sunflower oil | 1 Tablespoon | |
| Root ginger | 12.5 Gram, cut into thin strips | |
| Leek | 1 Medium, shredded | |
| Carrots | 2 Medium, julienned | |
| 100 g/3 1/2 oz baby sweetcorn cobs, quartered lengthwise | ||
| Light soy sauce | 2 Tablespoon | |
| Oyster sauce | 1 Tablespoon | |
| Clear honey | 1 Teaspoon | |
| 450 g/1 lb cooked, assorted shellfish, thawed if frozen | ||
| Freshly cooked egg noodles, to serve | ||
| 4 large cooked prawns | ||
| Small bunch fresh chives, freshly snipped | ||
Directions
1. Bring a small pan of water to the boil and blanch the asparagus for 1-2 minutes. Drain, set aside and keep warm.
2. Heat the oil in a wok or large frying pan (skillet) and stir-fry the ginger, leek, carrot and sweetcorn for 3 minutes.
3. Add the soy sauce, oyster sauce and honey to the wok or frying pan (skillet). Stir in the shellfish and stir-fry for 2-3 minutes until the vegetables are just tender and the shellfish are heated through. Add the blanched asparagus and stir-fry for about 2 minutes.
4. To serve, pile the cooked noodles on to 4 warm serving plates and spoon over the seafood and vegetable stir fry. Serve garnished with a large prawn and freshly snipped chives.
2. Heat the oil in a wok or large frying pan (skillet) and stir-fry the ginger, leek, carrot and sweetcorn for 3 minutes.
3. Add the soy sauce, oyster sauce and honey to the wok or frying pan (skillet). Stir in the shellfish and stir-fry for 2-3 minutes until the vegetables are just tender and the shellfish are heated through. Add the blanched asparagus and stir-fry for about 2 minutes.
4. To serve, pile the cooked noodles on to 4 warm serving plates and spoon over the seafood and vegetable stir fry. Serve garnished with a large prawn and freshly snipped chives.
Chef
