Vegetables Stir-fry With Seafood Recipe

Thaw and pat dry seafood

If using frozen seafood, thaw completely in the refrigerator or under cold running water. Pat shrimp, calamari and fish/scallops dry with paper towels to prevent steaming and to promote a good sear.

Trim and slice all vegetables: cut broccoli into small florets, slice onion and red pepper into strips, slice carrot on the diagonal into thin pieces, halve baby corn if necessary, and trim snap peas. Mince garlic and julienne ginger. Slice green onions and set aside for garnish.

In a small bowl or measuring cup combine soy sauce, oyster sauce, fish sauce, sesame oil, rice wine (or sherry), stock (or water), brown sugar (or honey) and ground pepper. Stir until sugar dissolves.

In a separate small cup mix cornstarch with 1 tablespoon water to make a slurry and set aside.

Heat a large wok or wide skillet over high heat until very hot (1–2 minutes). Add 1 tablespoon vegetable oil and swirl to coat.

Add shrimp in a single layer and stir-fry 1–2 minutes until just turning pink but not fully cooked. Remove shrimp to a plate and set aside.

Add calamari to the wok with a drizzle (about 1/2 tbs) of oil if needed. Stir-fry 30–60 seconds until it begins to firm; remove to the plate with shrimp. (Calamari cooks quickly and will become rubbery if overcooked.)

Add remaining 1/2–1 tablespoon oil to the wok. Add minced garlic and julienned ginger and stir 15–20 seconds until fragrant but not browned.

Add sliced onion and carrot and stir-fry 1–2 minutes until they begin to soften.

Add broccoli florets, snap peas, red pepper and baby corn. Stir-fry 2–3 minutes until vegetables are bright, tender-crisp and still have some bite. If mixture looks dry, splash 1–2 tablespoons of stock or water to generate a little steam.

Return the reserved shrimp and calamari to the wok along with the white fish or scallops. Stir to combine and heat through for about 1–2 minutes.

Give the prepared sauce a quick stir then pour it into the wok. Stir immediately to coat all ingredients and bring the sauce to a gentle simmer (about 30–60 seconds).

Stir the cornstarch slurry once more and drizzle into the wok while stirring. Continue cooking 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning with a pinch of salt or extra soy sauce if needed.

Turn off the heat and drizzle sesame oil over the stir-fry. Toss in most of the sliced green onions, reserving some for garnish.

Serve the seafood vegetable stir-fry immediately over warm cooked rice, garnish with remaining green onions and optional lime wedges.