Chili Seafood Stir-Fry - cooking recipe

Ingredients

500 g uncooked medium king prawns (I bought mine already peeled)
600 g scallops, no roe
1/2 teaspoon black pepper
1/2 teaspoon five-spice powder
2 red Thai chile, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
2 garlic cloves, crushed
1 1/2 teaspoons ginger
2 tablespoons peanut oil
1 small red pepper
1 small yellow pepper
120 g bean sprouts
12 baby asparagus spears
150 g sugar snap peas
2 -3 tablespoons light soy sauce
1 -2 teaspoon sugar (depending on personal taste)
2 tablespoons fresh chives, chopped finely

Preparation

Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.
To Serve: Arrange spoonfuls of veg on plate top with seafood.