Szechuan Mix Seafood Recipe

Clean and pat dry

Rinse shrimp, calamari and scallops under cold water. Pat completely dry with paper towels; excess moisture prevents proper searing and causes sauce to dilute.

Marinate

In a bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1/4 tsp salt and 1/8 tsp white pepper. Add the seafood and toss gently to coat. Let sit 10–15 minutes while you prepare other ingredients.

Prep aromatics and vegetables

Mince garlic and ginger, slice scallions into 1-inch pieces separating whites from greens, and dice red bell pepper. Lightly crush Szechuan peppercorns in a mortar or with the back of a spoon; break dried chilies into 2–3 pieces.

Cook spices and aromatics

Heat a wok or large skillet over medium-high heat. Add 2 tbs vegetable oil. When shimmering, add crushed Szechuan peppercorns and dried chilies. Stir for 20–30 seconds until fragrant, being careful not to burn the chilies. Add minced garlic, minced ginger and the white parts of the scallions; stir-fry 20–30 seconds until aromatic.

Add 1 tsp fermented chili bean paste (doubanjiang) and diced red bell pepper. Stir-fry 30–45 seconds to bloom the paste and soften the pepper.

Deglaze and season: add 1 tbs light soy sauce, 1/2 tsp dark soy sauce, 1 tbs black vinegar, 1 tsp sugar and 1/2 cup hot chicken or seafood stock. Stir to combine and bring to a gentle simmer.

Thicken: stir the prepared 1 tsp cornstarch slurry into the simmering sauce and cook 30–45 seconds until the sauce slightly thickens and glossy. Taste and adjust: add a pinch of salt or a few drops more vinegar if needed.

Sear seafood: push the sauce to the side of the wok (or remove to a bowl temporarily if your pan gets crowded). Increase heat to high and add a splash (about 1 tbs) of oil if pan is dry. Add the marinated shrimp in a single layer and sear 30–45 seconds per side until just opaque. Remove to a plate. Add calamari rings and stir-fry 45–60 seconds until they curl and become opaque. Remove. Add scallops and sear 30–60 seconds per side until golden and just cooked. Do not overcook; seafood will finish cooking in the sauce.

Combine: return all seafood to the wok with the sauce. Toss gently to coat and heat through over high heat for 30–60 seconds so the sauce clings to the seafood.

Finish: turn off heat and drizzle 1/2 tsp sesame oil over the seafood. Stir in the scallion greens. Sprinkle toasted sesame seeds on top.

Serve immediately over steamed rice or noodles, or on a platter as an appetizer.