Stir-Fried Assorted Vegetables with Fish and Prawns


150g garoupa fillet, cubed
4 medium large prawns, shelled and cubed
100g chicken fillet, diced
5 water chestnuts, cubed
5 button mushrooms, cubed
40g celery, cubed
100g carrot, cut into desired shapes, blanched
4 baby sweet corns, cubed
1 tbsp young ginger, minced
1 tbsp sesame oil
1 tsp oil
1 tbsp Shao Hsing wine (optional)

Seasoning (A)
1 tsp salt
Dash of monosodium glutamate
1 tsp corn flour
1 egg white

Sauce (B)
1 tbsp abalone sauce
¼ tsp sugar
¼ tsp pepper
1 tsp cornflour
125ml fresh chicken stock


Combine fish and prawns with seasoning (A). Mix well then leave aside for 30 minutes. Heat oil and sesame oil in a wok, fry ginger for a while. Add marinated seafood ingredients and cook for 3-4 minutes.

Add celery, water chestnuts and carrot to mix and stir in sauce ingredients. Bring to a quick boil.

Splash in Shao Hsing wine if using and add a little more sesame oil to glaze the dish.

Transfer to a serving plate and serve immediately.

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