Spicy Seafood with Bell Pepper in the Wok

Ingredients

• 1 red bell pepper
• 1 stalk leek
• 100 g soy sprouts
• 2 Garlic cloves
• 1 red chili pepper
• 1 tbsp finely sliced mint
• 2 tbsp scallion rolls
• 2 tbsp sunflower oil
• 300 g pre-cooked squid
• 300 g raw peeled shrimp
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tsp anchovy paste
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Halve the bell pepper, clean, seed and wash. Slice the flesh into thin strips. Clean the leek, wash and cut into rings. Rinse soybeans cold and drain. Peel garlic and finely chop. Wash the chili pepper, seed it and slice into thin rings.

2. 2.

   Heat the wok, add oil and sauté garlic and chili. Add bell pepper, leek, soy sprouts and mint; stir-fry for about 3 minutes. Add squid and shrimp and continue stir-frying for about 2 minutes. Mix oyster sauce, fish sauce and anchovy paste, add to the wok, simmer for 1 minute. The vegetables should remain slightly firm. Season with salt and pepper, plate and garnish with scallion rolls and a touch of mint.