Seafood and Vegetable Stir-Fry

 

                    Enjoy the bounty of the sea with this fresh and colourful stir-fry. By cooking the seafood only briefly, the flavour is maximized.

Serves 4

• 350 gr raw jumbo shrimp, peeled and deveined
• 500 gr cod or sole, cut into 3 cm chunks
• 500 gr squid
• 30 ml canola oil
• 1 cm piece fresh ginger, peeled and julienned
• 2 garlic cloves, chopped
• 70 gr brocoli florets
• 1 carrot, peeled and julienned
• 2 scallions, roughly sliced

Sauce 

• 250 ml chicken stock or water
• 30 ml oyster sauce
• 10 ml soy sauce
• 10 ml sugar
• 15 ml cornstarch

1. Gently grasp the squid body with one hand ; with the other, pull the tentacles and the quill from inside the body.
2. Wash the insides and remove the flaps and skin by pulling off ; cut the squid in half, then gently score the inside of the flesh in a crisscross pattern (without cutting through), then slice into bite-sized pieces.
3. To use the tentacles, cut into shorter lengths.
4. Combine all the sauce ingredients in a jar, ensuring that the cornstarch is well blended.
5. Heat a non-stick frying pan or a wok over high heat ; add 20 ml of the oil and cook the fish for 1 minute, tossing frequently.
6. Add the shrimp and squid and cook for 1-2 minutes or until the shrimp are almost cooked ; transfer to a plate to keep warm.
7. Heat the remaining oil in the wok, then toss the ginger and garlic for 30 seconds ; cook the brocoli and carrot for 1 minute, until they begin to soften but still retain their crispness.
8. Return the seafood to the wok, add the scallions and the sauce ; cook for 1 minute or until the sauce thickens and the seafood is perfectly cooked.

BON APPÉTIT