Gan Shao Ming Yu Xia
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 small carrot peeled and diced
- 1 small green bell pepper|green capsicum cut into small squares
- 1 small onion chopped
- 2 cloves garlic crushed
- 1¼ cup peel small prawns
- 4 small cleaned squid cut into rings
- 100 g firm white fish cut into 2cm cubes
- 2 cups fish stock|fish or chicken stock
- 1 tablespoon tomato paste
- 2 tablespoons sweet chilli sauce
- 1 tablespoon tomato paste
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 3 teaspoons cornflour
- ½ cup diced bamboo shoots - optional
- salt and white pepper to taste
- rice crisps to serve - optional
- Heat the vegetable and sesame oils in a wok or large frying pan until medium-hot.
- Stir fry the carrot, capsicum, onion and garlic until they have partially softened about 2 minutes.
- Add the prawns, scallops, squid, and fish and stir fry for 1 minute.
- In a jug or mixing bowl, combine the chicken stock, tomato paste, sweet chilli sauce, ginger, soy sauce, sugar and cornflour; stir until the cornflour has dissolved.
- Pour the sauce into the wok and add the bamboo shoots.
- Bring to the boil, reduce heat to medium and simmer for about 3 minutes, stirring constantly until the sauce thickens.
- Add salt and pepper; serve with rice crisps if desired.
This article uses material from the "Gan Shao Ming Yu Xia" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
