This recipe is best with
Recipe Ingredient
- 250g squids, cleaned and cut into halves
- 200g tiger prawns, shelled but with tails intact; cut butterfly style
- 150g cauliflower, cut into florets
- 150g carrots, cut into desired shapes
- 75g wood fungus, soaked until plumped up; cut into bite-sized pieces
- 200g wet cuttlefish, cut into bite-sized pieces and scored
- 1 tsp sesame oil
- 1 tbsp oil
- 1/2 tsp chopped ginger
- 1 tsp chopped garlic
- Seasoning:
- 1 tbsp {Lee Kum Kee} Premium oyster sauce with dried scallops
- 1 tbsp light soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp chicken stock granules
- 1/2 tsp sugar
- Dash of pepper
- 1 tsp {Shao Hsing Hua Tiau} wine
- 2 tbsp water
- Thickening (combined):
- 1 tsp cornflour
- 1 tbsp water
Instructions
- Bring a pot of water to a rolling boil, add a few drops of oil and a dash of sugar. Scald cauliflower in the hot water for 3 to 4 minutes. Remove, drain and soak in cold water for 4 to 5 minutes. Add carrots to the hot water and scald for 2 to 3 minutes. Drain and do the same as for cauliflower.
- Heat oil and sesame oil in a wok, fry ginger till fragrant then add in garlic and saute till almost golden. Add prawns, squids, cuttlefish and the rest of the vegetables. Mix in seasoning and fry briskly for 4 to 5 minutes. (Do not overcook vegetables.) Stir in thickening and add a dash of sesame oil for glaze.
- Dish out and serve immediately.
