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Gan Shao Ming Yu Xia

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Seafood in Tomato Chilli Sauce. Seafood dishes are best when prepared from fresh ingredients. Chinese restaurants often display live fish and other seafood in tanks outside, their shop fronts, so that diners can select the seafood for their meal. Seafood is usually cooked with sauces that complement the natural flavors. This deliciously spicy stir fry makes an impressive dinner party dish served over plain white rice or sizzling rice crisps.

Ingredients Edit

Directions Edit

  1. Heat the vegetable and sesame oils in a wok or large frying pan until medium-hot.
  2. Stir fry the carrot, capsicum, onion and garlic until they have partially softened about 2 minutes.
  3. Add the prawns, scallops, squid, and fish and stir fry for 1 minute.
  4. 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.
  5. Pour the sauce into the wok and add the bamboo shoots.
  6. Bring to the boil, reduce heat to medium and simmer for about 3 minutes, stirring constantly until the sauce thickens.
  7. Add salt and pepper; serve with rice crisps if desired.

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