Name: Stir-fried seafood with Asian greens
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 20 uncooked prawns; 500 gram squid hoods; 500 gram firm white fish fillets; 1 tablespoon peanut oil; 5 green onions, chopped coarsely; 2 clove garlic, sliced thinly; 50 gram fresh ginger, peeled, sliced thinly; 500 gram baby bok choy, chopped coarsely; 500 gram choy sum, chopped coarsely; 2 tablespoon soy sauce; 2 tablespoon oyster sauce; 1 tablespoon mild chilli sauce

Ingredients

20 uncooked prawns

500 gram squid hoods

500 gram firm white fish fillets

1 tablespoon peanut oil

5 green onions, chopped coarsely

2 clove garlic, sliced thinly

50 gram fresh ginger, peeled, sliced thinly

500 gram baby bok choy, chopped coarsely

500 gram choy sum, chopped coarsely

2 tablespoon soy sauce

2 tablespoon oyster sauce

1 tablespoon mild chilli sauce

Method

1.Shell and devein prawns, leaving tails intact. Cut squid hoods in half. Score inside surface of each piece; cut into 5cm-wide strips. Cut fish into 3cm pieces.

2.Heat half of the oil in wok; stir-fry seafood, in batches, until lightly browned all over and cooked through. Heat remaining oil in wok; stir-fry onion, garlic and ginger until onion softens.

3.Return seafood to wok. Add bok choy, choy sum and combined sauces; stir-fry until greens are just wilted and heated through.

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Ingredients

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