About this recipe: For a quick and delicious treat, this Oriental seafood stir-fry is hard to beat. It requires very little oil and the seaweed and vegetables add lots of flavour and texture. Pickled ginger can be found in larger supermarkets.
Use 200 g (7 oz) queen scallops and 170 g (6 oz) cooked peeled prawns. They will need only 1–2 minutes stir-frying to cook the scallops and reheat the prawns. * For a delicious vegetable-rich version of this dish, instead of bean sprouts and pak choy, use 200 g (7 oz) mixed Chinese vegetables, such as choy sam and Chinese cabbage, shredded, 4 spring onions, thinly sliced, 150 g (5½ oz) mange-tout or sugarsnap peas, 100 g (3½ oz) mushrooms, thinly sliced, and 1 can water chestnuts, about 220 g, drained and sliced. Omit the seaweed and pickled ginger. Serve the scallop and prawn stir-fry with boiled rice instead of noodles.
The sprouted seed has been used in Asia since ancient times but is a fairly new arrival to the West, made popular by Chinese and Japanese restaurants. Nutritionally the most significant change when a seed is sprouted is the increase in water content. Twice as much sprouted seed as dry seed must be eaten to provide the same amount of protein, carbohydrate and other nutrients. * Wakame seaweed is usually sold dried and is then rehydrated with water. It contains some of the essential minerals – calcium, phosphorus, magnesium and iodine.
B1, B12, niacin, iron * folate, copper, selenium, zinc * B6, C, E, calcium, potassium