Chinese seafood stir fry recipe

Chinese Seafood Stir fry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Chinese seafood stir fry recipe is a delightful and flavorful dish that combines the freshness of seafood with a medley of colorful vegetables. Packed with vibrant flavors, this stir fry is quick and easy to make, making it perfect for a weeknight dinner or a special occasion. The combination of tender seafood, crisp vegetables, and a savory sauce creates a harmonious balance of tastes and textures. With its aromatic spices and tangy flavors, this recipe is sure to impress your taste buds and leave you craving for more.

Keywords: Chinese cuisine, seafood, stir fry, recipe, flavorful.

Chinese seafood stir fry recipe details

Chinese seafood stir fry recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

75 g	rice, per person
200 g	uncooked tiger prawns
200 g	raw scallops
6	squid, peeled and cleaned and cut into strips
100 g	samphire
½	red bell pepper, chopped
10	spring onions, chopped
100 g	mushrooms, sliced
50 ml	chicken stock (use a cube)
2 tsp	cornflour, dissolved in a little cold water
1 tbsp	dry sherry or rice wine
1 tbsp	oyster sauce
4 tsp	light soy sauce
2 tsp	sweet chilli sauce,optional
1	piece of ginger, about the size of a thumb, peeled and chopped finely
2 clove(s)	garlic, chopped
20 ml	sunflower oil

Instructions

Bring water to the boil and cook the rice.

Mix together the chicken stock, sherry, oyster sauce, light soy sauce and sweet chilie sauce if used.

Bring a small pan of water to the boil and blanch the squid for 30 seconds and drain, to firm it up.

While the rice is cooking, heat up a wok and add the oil. When it is hot add the ginger, garlic and onions and stir-fry briefly, before adding the bell pepper and mushrooms. When these are starting to cook down add the samphire and stir-fry briefly. Add the prawns and scallops to the wok and stir-fry until the prawns start to go pink. Add the sauce mixture, followed by the cornflour in water and stir, bringing to the boil. Add the squid last of all for about a minute.

Drain the rice and serve with the seafood.

Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 12 min
Grade of difficulty:
easy
Calories per portion:
n/a