Recipe

Asian Fusion Seafood Stir-fry Recipe

	Wrigggit / All my dishes 4 months, 1 week ago If you like seafood, if you like asian food, you may well LOVE this.... It's based on a Kung Po recipe, and I made this for the kids so that they didn't have to endure the chilles of the Kung Po. But it turned out so yummy, I had to write it down bef... More Prep:10m Cook:10m Servings:4	Wrigggit
	asian fusion

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Ingredients

600 g assorted seafood or marinara mix

2 tablespoons Cornflour or Cornstarch

2 tablespoons good red wine

2 tablespoons Olive Oil

1 tablespoon minced garlic

2 tablespoons Basil Pesto

2 tablespoons Peanut Oil extra

5 cm piece of Ginger cut into thin strips

1 tablespoon brown or palm sugar

½ cup unsalted Roasted peanuts

2 tablespoons light soy sauce

1 tablespoon chinese black vinegar, or sushi vinegar

2 tablespoons cream or coconut cream

Directions

Combine seafood with cornflour and wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.

Place oil, garlic, and pesto in a cold wok and then turn heat to low.

Cook for about 1½ minutes or until aroma is coming out and hitting you.

Turn heat up to high and stir-fry half the seafood for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining seafood and stir-fry for 3 minutes. Return all seafood to wok, along with ginger and stir-fry for 30 seconds.

Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds.

Serve immediately, with rice noodles.

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