The Chinese name for this dish is ‘Sanxian’, meaning ‘three delicacies’. We have taken this to mean 3 types of seafood, and we used a supermarket bag of mixed mussels (not very authentic!) with squid and prawns (definitely authentic!). This turns this dish into something very easy and quick. We cooked it with noodles, but it would be equally good with rice. serves 2-3

300g mixed seafood (see above)
180g dried thin noodles, cooked
1 tbsp vegetable oil
1 medium carrot, cut into thin sticks
1 small head of chinese leaf, shredded
3 cloves garlic, crushed
thumb-sized piece of ginger, finely diced
1 red bell pepper, sliced
3 spring onions, cut into small pieces
2 tsp sesame oil
1 tsp sesme seeds (optional)

For the sauce:

1 tbsp cornflour mixed with 2 tsp water
1 tbsp each of soy sauce, oyster sauce, sweet chilli sauce and sugar
2 tbsp black bean sauce
2 tbsp rice wine or dry sherry

Heat the vegetable oil in a large wok and briefly fry the carrot, chinese leaf, garlic, ginger and pepper.
Mix together the sauce ingredients and add to the wok. Bring to the boil and simmer for a couple of minutes until thickened.
Add the seafood and cook until heated through (if you are using it raw rather than ready-cooked, it will need a little longer).
Stir in the spring onions, sprinkle with the sesame oil (and seeds, if using) and serve with noodles or plain rice.