Shrimp, Squid and Mushroom Stir-Fry

Drain 100 g raw peeled shrimp. Shallowly crosshatch the inside of 100 g cleaned squid mantle without cutting through, then cut into about 4 x 3 cm pieces. Trim and separate 100 g brown beech mushrooms. Set out 6 ginger slices, thinly slice 2 garlic cloves, and cut 2 spring onions into 4 cm lengths, separating whites and greens.

Take 30 ml from the 1 l water and mix with 1 tbsp light soy sauce, 1/2 tbsp oyster sauce and 1/2 tsp cornstarch until no dry starch remains. Reserve the other 970 ml water for blanching.

Bring the remaining 970 ml water to a boil. Blanch the shrimp for about 45–90 seconds until just firm, pearly and opaque throughout; lift out and drain. Return the water to a boil, add the squid for about 20–30 seconds until curled and opaque, then drain immediately. Times vary with size; cook seafood to at least 63°C at the center.

Preheat a seasoned wok over high heat and add all 5 g oil. Reduce to medium, add all the ginger, garlic and spring onion whites, and stir for about 20 seconds until fragrant, before the garlic browns. Add all the mushrooms and stir-fry over medium-high heat for about 3–4 minutes until tender and their released liquid has mostly evaporated, before adding seafood.

Return all the blanched shrimp and squid to the wok. Re-stir and add all the sauce from Step 2. Toss over high heat for about 30–45 seconds until the sauce boils, turns glossy and lightly coats the ingredients. Add all the spring onion greens and toss for about 10 seconds until just wilted, the seafood is hot throughout and no noticeable liquid pools; plate immediately.