To prepare this snack, you can take any seafood separately, as well as a cocktail. I took a cocktail of squid, mussels, shrimp, octopus.
Very well this snack turns out from a scallop.
Seafood get in advance and give them spontaneously thaw, putting in a colander.
Then boil about 1 liter of water and pour the seafood boiling water in a colander.
Prepare the marinade.
Mix 4 tablespoons of soy sauce, dry ginger root, freshly ground black pepper and garlic squeezed through a garlic press.
Mix seafood with marinade and put in a cold place for 30 minutes.
Take onions and red bell pepper, cut into strips.
In advance, prepare the sauce-dressing.
Mix sweet soy sauce (2 tablespoons), with white dry wine (original rice) (2 tablespoons), with 2 tablespoons of water and corn starch.
If you do not have a sweet soy sauce, then take a regular soy sauce and add 1 tablespoon of sugar.
For cooking it is better to take the wok. For lack, use a frying pan (skillet) with a thick bottom.
Fry onions and bell peppers in vegetable oil for 2 minutes.
The seafood and gently squeeze from the marinade and add to vegetables.
Fry over high heat for 2 minutes, stirring constantly.
Fill seafood with vegetables sauce-dressing, stir and immediately turn off the fire, the sauce thickens quickly and can burn.
Salt is not added.
Serve the snack immediately, sprinkle with green onions, chopped feathers.
This snack is delicious both hot and cold.