Rinse the seafood mixture in a sieve under cold water and drain. Clean and chop the onion and vegetables, finely chop the garlic, ginger and chilli.
Put the oil in a heated wok or deep frying pan and fry the seafood (put the octopus and calamari first, the mussels after a few minutes and the prawns last). Add the garlic, ginger, chilli, let it smell, pour in the wine and let it evaporate.
Add the vegetables, after a while add the bamboo and broad beans, stir fry quickly, pepper and pour the sauces with 50 ml of water. In 2 tablespoons of water, stir the starch and thicken the sauce.