World Cuisine

  • 1½ tablespoons sunflower oil
  • 3–4 garlic cloves, finely chopped
  • 125 g (4 oz) red pepper, deseeded and cut into bite-sized pieces
  • 1 small onion, cut into eighths
  • 1 carrot, cut into matchsticks
  • 450 g (14½ oz) prepared mixed seafood, such as prawns, squid, small scallops
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and finely shredded
  • 2 tablespoons vegetable or seafood stock
  • 1 tablespoon oyster sauce
  • ½ tablespoon light soy sauce
  • 1 long red chilli, stemmed, deseeded and sliced diagonally
  • 1–2 spring onions, finely sliced

Heat the oil in a nonstick wok or frying pan and stir-fry the garlic over medium heat until it is lightly browned.

Add the red pepper, onion and carrot and stir-fry for 2 minutes.

Add all the seafood together with the ginger, stock, oyster sauce and soy sauce and stir-fry for 2–3 minutes or until the prawns turn pink and all the seafood is cooked.

Add the chilli and spring onions and mix well together. Spoon on to a serving plate and serve immediately.

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