World Cuisine

  • 1 tablespoon rapeseed or olive oil
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh root ginger
  • 1 tablespoon chilli bean sauce
  • 2 teaspoons shoyu or tamari sauce
  • 1 teaspoon white pepper
  • 2 litres (3½ pints) fish or vegetable stock
  • 225 g (7½ oz) Chinese leaves, cut into 2.5 cm (1 inch) strips
  • 175 g (6 oz) dried cellophane noodles
  • 125 g (4 oz) raw peeled tiger prawns
  • 125 g (4 oz) scallops
  • 125 g (4 oz) cleaned squid, cut into 1cm (½ inch) rings
  • 1 tablespoon coriander leaves, to garnish

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.

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