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Heat oil in a large nonstick pan or wok. Add squid and shrimps and cook over high heat stirring for 2-3 minutes.
Add fish fillets, garlic, ginger, carrot, red bell pepper, broccoli, mushrooms and stir carefully for 2-3 minutes.
Combine all sauce ingredients and MAGGI Chicken Stock cubes in a small bowl and add to the pan, bring to boil while stirring and simmer for 2-3 minutes.
Stir in spring onions and coriander and serve with cooked noodles or rice.
Per Portion of 300g
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