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):
| Asparagus | 10 stalks |
| Carrot | 1/2 piece |
| 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 |
Seasonings:
| Salt | 1/2 teaspoon |
| Sugar | 1/4 teaspoon |
| Canola oil | 1 teaspoon |
Cooking Method:
| 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
