Mixed Seafood with Vegetables

Name: Mixed Seafood with Vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Asian
Ingredients: 8 oz (250 g) fresh squid; 1 carrot, peeled and sliced; 8 oz (250 g) fresh shrimp, shelled and deveined, or sea scallops; 8 oz (250 g) fresh shrimp, shelled and deveined, or sea scallops; 1 cup (4 oz/100 g) broccoli, cut into florets; 6 oz (170 g) green beans, tops, tails, and strings removed; 2 tablespoons oil; 1 onion, finely sliced; 4 cloves garlic, minced; 1 red finger-length chili, sliced diagonally; 2 tablespoons soy sauce; 3 tablespoons rice wine; 1–2 teaspoons sugar; 1 tablespoon sesame oil; 1½ teaspoons cornstarch dissolved in ½ cup (125 ml) water; 1½ teaspoons cornstarch dissolved in ½ cup (125 ml) water

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

8 oz (250 g) fresh squid
1 carrot, peeled and sliced

Asia
Fish course
Pescatarian

Method

To clean the squid, remove the tentacles from the body and cut out the hard beaky portion. Remove the skin from the body of the squid, and clean inside, then cut into bite-sized pieces. Dry thoroughly. Clean the cuttlefish and sea cucumber. Next, slice open the squid, cuttlefish, and sea cucumber lengthwise and cut in half. Cut each piece into strips about