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 Stir Fry Mixed Seafood with with Ginger and Spring Onion Sauce
Mum's House
I used a combination of mixed seafoods for this dish. Feel free to use fish or scallops. We suggest that you should use mix-seafoods.
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Ingridents:
* 500 g mixed seafood
* 1 jar Ginger and Spring Onion Sauce
* 113g broad flat wheat noodles (soak in warm water and drain)
* 2 tsp minced garlic paste (or use fresh)
* 1 tsp minced ginger (or use fresh)
* 4 Tbsp peanut or vegetable oil
Steps:
1. Soak noodles in warm water to reconstitute.
2. Heat oil in a wok and fry 1 tsp minced garlic, then the noodles, seasoning noodles with a little light soya sauce. Remove from the heat and keep warm.
3. Heat the remainder of the oil in work and fry minced garlic and ginger.
4. Add prawns and squid and fry over high heat.
5. Then add the Wing Yip Ginger and Spring Onion Sauce together with 2 Tbsp water.
6. Place noodles and blanched pak choi onto a warm serving dish.
7. When seafood sauce is bubbling pour over noodles and pak choi and serve immediately.
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| Get the following ingridents for Stir Fry Mixed Seafood with with Ginger and Spring Onion Sauce from Mum's House® |
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| Minced Garlic Paste |
Minced Ginger Paste |
Ginger and Spring Onion Sauce |
Peanut Oil |
Flat Wheat Noodles |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
