Stir-fried Assorted Seafood and Vegetables
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "This recipe uses colorful vegetables as Ingredients which increases appetite while providing various nutrients including beta-carotene, folate, vitamin C and dietary fibers. Macadamia nut is rich in monounsaturated fatty acids, moderate intake of which may improve heart health."
Ingredients (Serve 4):
|Yellow and Red Capsicum||1 piece each|
|Fresh Lily Bulb||2 pieces|
|Fresh Grouper Fillet (diced)||2 slices|
|Fresh Scallop (diced)||2 pieces|
|Fresh Prawn (diced)||2 pieces|
|Plain Macadamia Nut (dry roasted)||10 pieces|
|Canola oil||1 teaspoon|
|1.||Rinse all vegetables. Peel and section asparagus and carrot. Cut yellow and red capsicums into pieces. Set aside.|
|2.||Blanch all Ingredients.|
|3.||Heat oil in a wok, stir-fry all Ingredients, season with salt and sugar, stir-fry for another 3 minutes. Serve.|
This recipe is provided by Mr LAU Ka-lun.
Extract from CookSmart, Issue 9