This combination of assorted seafood and tender vegetables flavoured with ginger makes an ideal light meal served with thread noodles.
100 g (3 1/2 oz) small, thin asparagus spears, trimmed
1 tbsp sunflower oil
2.5 cm (1 inch) piece root (fresh) ginger, cut into thin strips
1 medium leek, shredded
2 medium carrots, julienned
100 g (3 1/2 oz) baby sweetcorn cobs, quartered lengthwise
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp clear honey
450 g (1 lb) cooked, assorted shellfish, thawed if frozen
freshly cooked egg noodles, to serve
1 tbsp sunflower oil
2.5 cm (1 inch) piece root (fresh) ginger, cut into thin strips
1 medium leek, shredded
2 medium carrots, julienned
100 g (3 1/2 oz) baby sweetcorn cobs, quartered lengthwise
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp clear honey
450 g (1 lb) cooked, assorted shellfish, thawed if frozen
freshly cooked egg noodles, to serve
To garnish
4 large cooked prawns
small bunch fresh chives, freshly snipped
small bunch fresh chives, freshly snipped
method
1. Bring a small saucepan of water to the boil and blanch the asparagus for 1 - 2 minutes.
2. Drain the asparagus, set aside and keep warm.
3. Heat the oil in a wok or large frying pan (skillet) and stir-fry the ginger,
leek, carrot and sweetcorn for about 3. minutes. Do not allow the vegetables to brown.
4. Add the soy sauce, oyster sauce and honey to the wok or frying pan (skillet).
5. Stir in the cooked shellfish and continue to stir-fry for 2 - 3 minutes until the vegetables are just tender and the shellfish are thoroughly heated through. Add the blanched asparagus and stir-fry for about 2 minutes.
6 To serve, pile the cooked noodles on to 4 warm serving plates and spoon the seafood and vegetable stir fry over them.
7 Garnish with the cooked prawns and freshly snipped chives and serve immediately. Serve garnished with a large prawn and freshly snipped chives.
2. Drain the asparagus, set aside and keep warm.
3. Heat the oil in a wok or large frying pan (skillet) and stir-fry the ginger,
leek, carrot and sweetcorn for about 3. minutes. Do not allow the vegetables to brown.
4. Add the soy sauce, oyster sauce and honey to the wok or frying pan (skillet).
5. Stir in the cooked shellfish and continue to stir-fry for 2 - 3 minutes until the vegetables are just tender and the shellfish are thoroughly heated through. Add the blanched asparagus and stir-fry for about 2 minutes.
6 To serve, pile the cooked noodles on to 4 warm serving plates and spoon the seafood and vegetable stir fry over them.
7 Garnish with the cooked prawns and freshly snipped chives and serve immediately. Serve garnished with a large prawn and freshly snipped chives.
serving amount
serves 4
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