Chinese mixed seafood with vegetables

Ingredients

100 grams tiger prawns, de-vained and cut into three sections
6 large scallops, sliced into three pieces
100 grams squid
1 1/2 tea spoons salt
pepper
6 table spoons vegetable oil
5mm piece of ginger, sliced into match sticks
1 medium green chili, sliced on an angle
2 spring onions, sliced on an angle in 2cm pieces
3 cloves garlic, crushed
1/2 each of green and red pepper cut into chunks
1 medium carrot, thinly sliced on an angle
1 rib celery, thinly sliced on an angle
2 tablespoons chicken stock (preferably home made)
1 tablespoon light soya sauce
2 tablespoons dry sherry
1 teaspoon cornflour
1 teaspoon sesame oil

Method

1. Mix together sherry and cornflour to form a paste and set aside.
   
2. Clean squid under cold running water and made a criss-cross score (being careful not to go all the way through the flesh). Do this about 1cm apart, then cut the squid into 2 cm chunks
3. Coat seafood mixture with salt, pepper to taste and 1 1/2 teaspoons oil
4. Heat 4 tablespoons of oil in a wok or frying pan and add prawns, scallops and squid
5. Cook over a high heat for 1 1/2 minutes the remove from pan and set aside
6. Add remaining oil and add ginger, garlic, spring onions, peppers, carrot, celery and chilli.
7. Stir fry for 30 seconds, then add stock, soya sauce and sherry and cornflour paste
8. Bring to boil and add the cooked seafood and cook for a further minute
9. Add sesame oil and serve with steamed rice or fried noodles.