Seafood stir-fry

ingredients

• 2 tablespoons peanut oil
• 1 clove garlic, chrushed
• 2 small fresh red chilies, finely chooped
• 1 teaspoon finely grated fresh ginger
• 250 g/8 oz squid tubes, honeycombed and cut into diamond-shaped pieces
• 500 g/1 lb uncooked large prawns, shelled and deveined, tails left intact
• 250 g/8 oz scallops
• ½ red pepper, sliced
• 60 g/2 oz snow peas, sliced diagonally into 5 cm/2 in pieces
• 250 g/8 oz asparagus, cut diagonally into 5 cm/2 in pieces, blanced
• 2 tablespoons sesame seeds, toasted

sauce

• 1 tablespoon cornflour
• 1 tablespoon sugar
• 3 tablespoons bottled tamato sauce
• 1 teaspoon oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 cup/250 ml/8 fl oz water

method

• Heat peanut oil in a wok or frying pan, add garlic, chilies and ginger and stir-fry for 1 minute. Add squid, prawns, scallops, red pepper, snow peas and asparagus and stir-fry for 2-3 minutes or until prawns just change color.
• To make sauce, place cornflour, sugar, tomato, oyster and soy sauces, sesame oil and water in a small bowl and whisk to combine. Pour sauce into pan and heat for 2-3 minutes longer or until it boils and thickens. Sprinkle with sesame seeds and serve immediately.

tip from the chef

For a complete meal accompany with boiled egg noodles.