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| Seasonal seafood vegetables with nuts |
Cooking time 5 minutes
You will need:
1 cup baby corn (Canned)
1 small red capsicum
1 red chili
1 cup snow peas
1 cup roast nuts
3 tablespoons oil
125 ml (1/2 cup) water or chicken stock
200 g marinara seafood
1/2 zucchini
Seasoning:
1 teaspoons salt, 1 teaspoons sugar, 1 tablespoons sugar, 1 tablespoons light soy, 1 tablespoons oyster sauce, 2 tablespoons sesame oil.
Thickening:
2 teaspoons cornflour in 3 tablespoons water
Cooking
Heat the oil in a hot wok, swirling gently around until smoking, add salt, cook for 20 seconds, then add all ingredients except roast nut. Toss over high heat until a glazed effect is attained, add 1 teaspoon sugar, 125 m (1/2 cup) water or chicken stock. Cover with the lid and cook over high heat for 2 - 3 minutes ( no longer). Add soy, oyster sauce and sesame oil, mix well and stir in the thickening in the centre of the wok until the sauce thickens. Stir sauce through quickly to give a velvety coating over vegetables, then toss in almonds. Arrange on the serving plate.
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