Choy's Seafood Recipe

Pat all seafood dry with paper towels and keep chilled until ready to cook. If shrimp have tails on, remove tails if preferred. Cut fish into uniform 1-inch pieces so they cook evenly.

Trim and rinse bok choy; if large, halve or quarter stems. Slice red bell pepper into thin strips, clean and slice mushrooms, mince garlic, julienne or grate ginger, and separate white and green parts of the scallions—slice whites thinly and greens on the diagonal for garnish.

In a small bowl whisk together soy sauce, oyster sauce, shaoxing wine, sesame oil, fish sauce (if using), sugar and white pepper until smooth. In a separate small cup dissolve cornstarch into cold water to make a slurry and set aside.

Heat the wok

Place a large wok or wide skillet over high heat. Add vegetable oil and swirl to coat. Heat until shimmering but not smoking.

Add the sliced white parts of the scallions, minced garlic and ginger to the hot oil. Stir-fry for 15–30 seconds until fragrant, taking care not to burn the garlic.

Add the bell pepper and mushrooms. Stir-fry for 1–2 minutes until mushrooms begin to soften and pepper brightens but still retains some crunch.

Add the bok choy stems (the thicker parts) first and stir 1 minute, then add the leafy tops and continue stir-frying another 30–45 seconds until stems are just tender and leaves begin to wilt.

Push the vegetables up the sides of the wok to create a well in the center. Add the fish pieces into the center in a single layer and cook 30–45 seconds without moving to get a light sear, then gently toss once. Add shrimp, scallops and calamari, spreading them evenly; stir-fry 1–2 minutes until shrimp turn pink and scallops are opaque (calamari will firm up quickly). Seafood should be just cooked through—do not overcook.

Pour the prepared sauce mixture over the seafood and vegetables. Toss quickly to coat and bring the liquid to a gentle simmer for 20–30 seconds.

Give the cornstarch slurry a quick stir (it may settle) and drizzle it into the wok while stirring constantly. The sauce will thicken and become glossy within 30–60 seconds; if it becomes too thick, add 1–2 tablespoons of water or stock to loosen.

Taste and adjust seasoning: add a pinch more salt, a few drops of fish sauce, or a splash of soy if needed. Stir in the sliced green parts of the scallions and remove from heat.

Sprinkle with toasted sesame seeds and cilantro leaves. Serve immediately over steamed jasmine rice or with noodles and lemon or lime wedges on the side for squeezing.