|Vegetable oil||2 Fluid Ounce (60 Milliliter)|
|Uncooked prawns||12 Ounce, shelled and deveined (375 Gram)|
|Squid||8 Ounce (250 Gram)|
|White fish fillets||8 Ounce, cut into cubes (250 Gram)|
|Scallops||4 Ounce (125 Gram)|
|Red pepper||1 , cut into strips|
|Snow peas||8 Ounce (250 Gram)|
|Canned sliced bamboo shoots||7 Ounce, drained (220 Gram)|
|Garlic||2 Clove (10 gm), crushed|
|Grated ginger||2 Teaspoon|
|Chicken stock||4 Fluid Ounce (1/2 Cup)|
|Sesame oil||1 Teaspoon|
|Soy sauce||2 Teaspoon|
1. Heat 2 tablespoons vegetable oil in a wok or frying pan, add prawns, squid, fish and scallops and stir-fry for 2-3 minutes. Remove seafood from pan and set aside.
2. Add remaining vegetable oil to pan, heat and add red pepper, snow peas, bamboo shoots, garlic and ginger and stir-fry for 4-5 minutes or until red pepper and snow peas are tender.
3. Combine cornflour, chicken stock, sesame oil and soy sauce and stir into pan. Cook, stirring constantly, until sauce boils and thickens. Return seafood to pan and cook for 2-3 minutes or until heated through. Serve immediately.