Calamari Stir Fry

1.5kg calamari pieces (pineapple cut)
Peanut oil
6 cloves garlic, crushed and minced
6 onions, diced
1kg Broccoli, cut into small florets
6 sticks of celery, cut on the diagonal
8 large carrots, cut into thin sticks
1 each green and red capsicums diced
250g bean shoots
1/2 cup sesame seeds
Sauce
2tbsp cup fish sauce
1/4 cup oyster sauce
2 tbs white sugar
1/4 cup cornflour
2 cups chicken stock
1/4 cup white vinegar

Wash and steam rice.
Mix all sauce ingredients together and heat on stove top
Heat wok or fry pan until hot. Add a drizzle of peanut oil, stir fry onion and garlic and vegetables until fragrant. Stir fry vegetables in a few batches and keep warm in the oven while the remaining vegetables are done. Add a little more oil to the wok with each batch. Vegetables need to be cooked untill they are hot all the way through, but still crisp.
Stir fry the calamari in batches adding each batch to the vegetables. Pour the hot sauce mixture over the vegetables and calamari, stir to coat and combine. Sprinkle liberally with sesame seeds and serve with steamed rice.

Sailors Pie

3 cups diced carrot
3 cups diced zucchini
3kg seafood (Scallops, fish, frawns, Calamari)
1 cup plain flour
1.5 litres milk
2 tablespoons white wine vinegar
1/2 cup stock
1.5 teaspoon salt
1/2 teaspoon pepper
Cooking spray
3 cups fresh breadcrumbs
6 tablespoons grated fresh Parmesan cheese
5 tablespoons margarine, melted
mashed potato "pie shell"
Prepare the pie shell, peel and boil potato pieces untill tender. Drain off the water and discard. Add milk to the pot and put back onto the heat until it boils. Add butter to the potato and mash well. Remove the pot from the heat to mash. Put mash into the required baking dish and spread on the sides and base. Mark the surface of the mash with the tines of a fork. Bake for 20 mins in a fairly hot oven before filling with Seafood mixture.
Steam carrots, covered, 2 minutes. Add zucchini, and steam, covered, 2 minutes or until vegetables are tender. Set vegetables aside.
Pat seafood dry with paper towels, and set aside.
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 5 minutes or until thick, stirring constantly. Add scallops; cover and cook 5 minutes or until scallops are done, stirring occasionally. Stir in carrot, zucchini, sherry, salt, and pepper; cook 2 minutes, uncovered, or until thoroughly heated.
Spoon mixture into a 2-quart shallow baking dish coated with cooking spray. Combine breadcrumbs, cheese, and margarine; stir well. Sprinkle over scallop mixture. Broil 2 minutes or until golden. Serve over rice.