Seafood Stir Fry Recipe
Summary
Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelMedium
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Thin asparagus spears - 3 1/2 /100g, small | ||
| Corn oil | 1 Tablespoon | |
| Fresh gingerroot - 1-inch/2.5 cm, cut into thin strips | ||
| Leek | 1 | |
| Carrots | 2 | |
| Baby corn cobs - 3 1/2 oz/100 g, cut into fourths lengthwise | ||
| Light soy sauce | 2 Tablespoon | |
| Oyster sauce | 1 Tablespoon | |
| Clear honey | 1 Teaspoon | |
| Cooked assorted shellfish - 1 il/450 g, thwa if frozen | ||
| Freshly cooked egg noodles - to serve | ||
| Cooked large shrimp - 4 | ||
| Chives | 1 Small (To garnish) | |
Directions
GETTING READY
1) In a small pab, boil the wtaer and add asparagus.
2) Blanch them for 1-2 minutes, drain and keep them warm.
MAKING
3) In a hot wok or large skillte, heat oil and saute corn cons, leek, carrot and ginger for 3 minutes. Do not let them brown.
4) Add soy sauce, honey and oyster sauce.
5) Add cooked shellfish and keep cooking for 2-3 minutes until vegetables are soft and shellfish is fully heated.
6) Add blanched asparagus and cook for further 2 minutes.
SERVING
7) Onto 4 warm serving plates, divide cooked warm noodles equally and top with euqal portions of stir-fried veggies and shellfish.
8) Garnish with chives and shrimps and serve warm.
1) In a small pab, boil the wtaer and add asparagus.
2) Blanch them for 1-2 minutes, drain and keep them warm.
MAKING
3) In a hot wok or large skillte, heat oil and saute corn cons, leek, carrot and ginger for 3 minutes. Do not let them brown.
4) Add soy sauce, honey and oyster sauce.
5) Add cooked shellfish and keep cooking for 2-3 minutes until vegetables are soft and shellfish is fully heated.
6) Add blanched asparagus and cook for further 2 minutes.
SERVING
7) Onto 4 warm serving plates, divide cooked warm noodles equally and top with euqal portions of stir-fried veggies and shellfish.
8) Garnish with chives and shrimps and serve warm.
Chef
