Recipe

Stir-fried seafood with Asian greens

Fast and furious, this healthy seafood stir-fry is ready to eat in no time at all.

Jun 30, 2010 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Stir-fried seafood with Asian greens
  • 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

Stir-fried seafood with Asian greens
  • 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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