Seafood Combination

Ingredients:

500 gm scallops
500 gm squid tubes (prepared as above)
500 gm prawn meat
500 gm white fish fillets
2 x 285 gm can bamboo shoots
2 x 265 gm can water chestnuts
16 spring onions diagonally sliced
6 sticks celery diagonally sliced
2 teaspn cornflour
1 cup water
2 chicken stock cubes
4 teaspn dry sherry
2 teaspn sesame oil
4 teaspn soy sauce
4 tblspn oil.

To Cook:

Thaw and prepare seafood and pat dry (cut fish into large pieces).
Prepare vegetables (cut water chestnuts in half and thinly slice bamboo shoots).
Heat 2 tblspn of oil in wok or pan, add vegetables and saute rapidly for 2 mins and remove.
Add remaining oil to pan and heat.
When steaming add seafood and saute 2 mins.
Blend cornflour with a little water until smooth.
Add remaing water, crumbled stock cubes, sherry, sesame oil and soy sauce.
Add sauce to wok and stir until boiling, add vegetables to wok, toss until heated through.
Serves Six.