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Wok-cooked Vegetables & Nuts with Seafood

Ingredients for 4 portions

Per portion: 1381 kJ / 330 kcal

  • 4-5 sticks of green asparagus
  • 80 g red bell pepper
  • 80 g yellow bell pepper
  • 1 onion
  • 60 g shiitake mushrooms
  • 1 chilli peppers
  • 8 tiger prawns
  • 120 g squid
  • 12 mussels
  • 120 g red mullet
  • A little plainflour
  • 7 tbsp. Kikkoman stir-fry sauce
  • 2/3 tsp. potato flour
  • Oil
  • 60 g cashew nuts


Preparation time: 45 mins

Wash, trim and blanch the asparagus. Cut into approx. 3 cm long pieces. Trim and peel the onions and cut them into bite sized pieces. Wash, trim and halve the shitake mushrooms. Cut the chilli pepper in half and remove the seeds. Peel the prawns and remove the black vein. Wash the cuttlefish fillet and use a knife to cut diagonally across the surface in both directions. Then cut into bite-sized pieces. Wash the mussels and cook them gently. Cut the sea perch into bite-sized pieces and coat in flour.

Mix together the wok sauce and potato flour in a pan and heat up until the sauce thickens. Heat up a generous amount of oil in a wok and cook the sea perch until golden brown. Then put it in a sieve and drain well. Also fry the prawns in the wok and drain well. Pour off the surplus oil and heat up the wok again. Use the remaining oil to fry the vegetables. Put the chilli in first and cook briefly. Then add the cuttlefish, vegetables and cashews and fry at medium heat. Just before the vegetables are cooked, add the thickened wok sauce and swivel the wok to combine everything.