Seafood Stir‑Fry

Ingredients

• 250 g frozen mixed seafood
• 70 g leek (1 small stalk)
• Salt
• 100 g mung bean sprouts
• 50 g canned baby corn (drained weight)
• 50 g sugar snap peas
• 100 g baby pak choi
• 1 Garlic clove
• 1 red chili pepper
• 1 tsp sunflower oil
• 3 tbsp light soy sauce
• 100 ml Vegetable broth

Instructions

1. 1.

   Let the frozen seafood thaw in a bowl according to package instructions.

2. 2.

   Meanwhile, halve the leek lengthwise, wash, trim and cut into about 1 cm wide strips.

3. 3.

   Bring salted water to a boil in a pot. Cook the leeks and sprouts for 1 minute. Drain, rinse under cold water and let dry well.

4. 4.

   Drain the baby corn and split it lengthwise. Wash, trim and halve the sugar snap peas.

5. 5.

   Wash, trim, halve and cut the pak choi into wide strips.

6. 6.

   Peel the garlic and finely dice it. Wash the chili pepper, halve, deseed, rinse if desired and chop very finely.

7. 7.

   Rinse the thawed seafood under cold water, drain and pat dry with kitchen paper.

8. 8.

   Heat oil in a wok or large pan over high heat. Sauté the garlic and chili for 1 minute while stirring. Add the seafood and stir‑fry for another 5 minutes.

9. 9.

   Add the sugar snap peas, corn, pak choi and leeks to the seafood. Stir‑fry everything together for an additional 3 minutes, constantly stirring. Finally fold in the sprouts.

10. 10.

    Pour soy sauce and broth into the pan and bring everything to a vigorous boil once. Season the stir‑fry with salt and serve immediately.