Seafood Stir-Fry with Mangoes Recipe

Ingredients : Serves 4

5 ml/1 tsp sugar
15 ml/1 tbsp cornflour (cornstarch)

225 g/8 oz squid rings
225 g/8 oz cooked, peeled shrimps
225 g/8 oz scallops
30 ml/2 tbsp oil
5 shallots, sliced
10 ml/2 tsp grated fresh root ginger

1 garlic clove, crushed
200 ml/7 fl oz/scant 1 cup Chicken Stock
30 ml/2 tbsp dry white wine
15 ml/1 tbsp soy sauce
5 ml/1 tsp sesame oil
30 ml/2 tbsp white wine vinegar
400 g/14 oz/1 large can of mango slices, cut into strips

Method :

Mix a pinch of the sugar with 5 ml/1 tsp of the cornflour and toss with the seafood until lightly coated. Heat the oil in a wok or large frying pan (skillet) and stir-fry the seafood for a few minutes until tender. Remove from the pan and keep warm. Add the ginger and garlic to the pan and stir-fry for 1 minute. Blend the remaining cornflour with the stock, wine, soy sauce, sesame oil, vinegar and remaining sugar, then stir into the pan, bring to the boil and simmer gently for 2 minutes. Stir the seafood back into the pan with the mango slices and stir-fry just until heated through. Serve at once.