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Ingredients 18 items

  • 2 tablespoons vegetable oil
  • 250 g squid
  • 250 g peeled shrimps , cleaned but with keeping the tails
  • 150 g white fish fillets cut into large pieces
  • 2 cloves crushed garlic
  • 1 tablespoon fresh ginger grated
  • 1 medium carrot or 100 g, cut into thin slices
  • 1 medium red bell pepper, cut into thin slices
  • 2/3 cup broccoli or 100 g, cut into florets
  • 30 g chinese mushrooms, soaked, drained and chopped
  • ¼ cup spring onions or 25 g, cut into thin slices
  • 1 tablespoon chopped coriander leaves
  • For the sauce:
  • 1 tablespoon Thai fish sauce
  • 1½ tablespoons oyster sauce
  • 1½ tablespoons lemon juice
  • 2 teaspoons corn flour dissolved in 1½ cups or 375 ml of water
  • 1 cube MAGGI Chicken Stock

How to prepare

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

Nutritional informations

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