for the sauce:
3 cups water or 750 ml
2 tablespoons oyster sauce
2 tablespoons soy sauce
3 cloves garlic, crushed
2 cubes MAGGI® Chicken Less Salt Bouillon
3 tablespoons corn flour
2 teaspoons sugar
½ teaspoon ground black pepper
for the stir fry:
2 tablespoons vegetable oil
250 g peeled shrimps, cleaned
250 g calamari, cut into rings
2 medium carrots or 200 g, cut into thin slices
1 cup cauliflower or 150 g, cut into small florets
1 cup snow peas or 80 g, cut at both ends
1 medium green bell pepper or 150 g, cut into medium cubes
1 medium onion or 150 g, chopped into medium cubes
120 g white cabbage, cut into large leaves
Combine all the sauce’s ingredients in a saucepan. Bring to boil with constant stirring. Set aside.
Heat vegetable oil in a frying pan or a wok and fry shrimps for 2 minutes or until they are cooked then add calamari and stir for 2 minutes. Add all vegetables except the cabbage and stir for another 2 minutes. Fold the prepared sauce mixture over the vegetables and bring to boil then simmer on low heat for 1 minute.
Add cabbage leaves and simmer for another minute then serve.
Serve with steamed rice or noodles.