Stir-Fry Vegetable with Seafood

Name: Stir-Fry Vegetable with Seafood
Yield: 10
Ingredients: 100.0g Squid; 100.0g Scallop; 100.0g Shrimp, butterfly cut; 50.0g Corn Flour; 30.0g Knorr Chicken Stock 500g; 150.0g Sweet Peas; 50.0g Ginkgo Nut; 100.0g Lily Bulb; 150.0g Qing Long Vegetable; 150.0g Hard Beancurd; 50.0g Filtered Water; 5.0g Cooking Wine (Hua Diao); 5.0g Potato Starch; 5.0g Fine Sugar; 30.0g Knorr Concentrated Chicken Stock 1kg; 100.0g Cooking Oil; 20.0g Fresh Garlic, chopped

Stir-Fry Vegetable with Seafood – - Recipe

Putting fruits and vegetables together brings out an extraordinarily refreshing flavour of the dish.

...

Protein (marinade)

Squid 100.0 g
Scallop 100.0 g
Shrimp, butterfly cut 100.0 g
Corn Flour 50.0 g
Knorr Chicken Stock 500g 30.0 g

Vegetables

Sweet Peas 150.0 g
Ginkgo Nut 50.0 g
Lily Bulb 100.0 g
Qing Long Vegetable 150.0 g
Hard Beancurd 150.0 g

Stir-Fried Master Stock Mixture

Filtered Water 50.0 g
Cooking Wine (Hua Diao) 5.0 g
Potato Starch 5.0 g
Fine Sugar 5.0 g
Knorr Concentrated Chicken Stock 1kg 30.0 g
Knorr Concentrated Chicken Stock 1kg

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Per Piece (Bottle) RM0.00

Per Carton (6 x 1 kg) RM0.00

Product added to cart: Knorr Concentrated Chicken Stock 1kg

Recommended Retail Price

Aromatic

Cooking Oil 100.0 g
Fresh Garlic, chopped 20.0 g

Main Course

Shellfish & Seafood

Vegetables

Chinese

Putting fruits and vegetables together brings out an extraordinarily refreshing flavour of the dish.

...

Preparation

Protein (marinade)
- Allow “Protein” to marinade for approximately 30 minutes and blanch in oil till ¾ cooked.
Vegetables
- Prepare and set aside.
Stir-Fried Master Stock Mixture
- Prepare and set aside.
Aromatic
- Stir-fry “Aromatic” till fragrant and add in “Stir-Fried Master Stock Mixture” and “Vegetables”.
- Then, add in pre-cooked seafood, stir-fry in high heat for approximately 1 minute and allow the dish to thicken slightly. Serve immediately.