SEAFOOD STIR FRY

Stir fires have always been a healthy and quickest means of eating meals. The secret of stir frying is to cook quickly over high heat and keep the food moving and tossing around the wok. I like my seafood, vegetable stir-fry with rice or egg noodles. You can play and around with the ingredients to make your own combinations. Here, I used a mix of seafood ( frozen) consisting baby octopus, squid, mussels, fish and shrimps. You can also get the fresh ones of your choice.

Serves 3-4

Time: 10-15 minutes

250 grams mixed seafood bag

1 medium onion sliced

3-4 spring onions sliced diagonally

2-3 garlic minced

1 -2 tbs minced ginger

1 green bell pepper sliced thinly

A few hot green chillies sliced ( optional)

Salt and pepper

2 tbs soy sauce

2 tbs olive oil

Fresh coriander chopped for garnishing

Method

Heat the wok very hot, add 1 tbs of oil and stir fry the seafood first till it changes the colour. Remove and set aside.

Using the same wok, add the remaining tbs of oil and cook the onions for 2-3 minutes until softened then add the garlic, ginger, green bell pepper, green chillies and spring onion. Toss constantly for 3-4 minutes on high heat.

Add the soy sauce and salt and pepper. Return the seafood to the wok and toss until combined and heated through. 

Serve immediately garnished with fresh chopped coriander with rice, bread roll or pasta on the side.