Garlic Seafood Stir-Fry with Ginger and Spring Onion Sauce - Wing Yip
A meal on a plate. We have used a combination of prawns and squid for this dish. Feel free to use fish and or scallops as well. If fish is the choice we suggest
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wingyip.com.
Ingredients
- 12-15 medium black tiger prawns (de-veined and butterfly)
- 228g squid (cleaned)
- 113g Baby Pak Choi (cut into half lengthways & blanched)
- 1 jar Wing Yip Ginger and Spring Onion Sauce
- 113g broad 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
- 1/2 tsp Wing Yip Sesame Oil
- 113gm broad noodles (soak to reconstitute)
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