This bright, colourful array of seafood and vegetables is enticing. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.
- Portion size 10 servings
In small bowl, cover mushrooms with warm water; soak for 30 minutes.Drain and squeeze out water; cut into 1/2-inch (1 cm) thick slices. Set aside.
Peel and devein shrimp, leaving tails intact. Slice scallops in half horizontally. Place in large bowl.
Cut squid open and lay flat. With paring knife, score both sides in crisscross pattern; cut into 2- x 1-inch (5 x 2.5 cm) strips. Add to shrimp mixture. Add ginger, garlic and cooking wine; marinate for 10 minutes.
In separate small bowl, whisk together chicken stock, XO sauce, chili paste, sugar, soy sauce and sesame oil; set aside.
In wok or large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry shrimp mixture until shrimp turn pink, about 2 minutes. Transfer to clean bowl.
In same wok, heat remaining oil over medium-high heat; stir-fry, mushrooms, celery, water chestnuts, red pepper and onion until tender-crisp, about 3 minutes.
Return seafood to wok. Add chicken stock mixture; bring to boil. Whisk cornstarch with 1 tbsp (15mL) water; add to wok and cook over medium heat, stirring, until sauce is glossy and thickened, about 2 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 86 mg
- Protein 8 g
- Calories 107.0
- Total fat 4 g
- Cholesterol 70 mg
- Saturated fat trace
- Total carbohydrate 10 g
- Iron 6.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 37.0