A delicious and colorful seafood dish featuring shrimp, squid, and a variety of vegetables, all tossed in a savory sauce.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Asian
Diet:Low Calorie
Ingredients
Scale
½ pound large shrimp, peeled and deveined (tails optional)
½ pound squid, cleaned and sliced into rings
½ pound imitation or real crab meat, cut into chunks (optional)
2 cups bok choy or napa cabbage, chopped
2 cups broccoli florets
1 cup baby corn
1 cup mushrooms, sliced
1 medium carrot, sliced diagonally
½ cup snow peas (optional)
1 small onion, sliced
4 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
2 teaspoons brown sugar
2 cups seafood or chicken broth
1 teaspoon ground white pepper
2 tablespoons cornstarch
¼ cup cold water
Sliced green onions (for garnish)
Red chili slices (for garnish)
Sesame seeds (for garnish)
Instructions
Pat the shrimp and squid dry with paper towels and lightly season with a pinch of salt and pepper.
Bring a pot of salted water to a boil and blanch the broccoli and baby corn for 2 minutes. Add the bok choy during the last 30 seconds, then drain and transfer to ice water, and drain again.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Sauté the garlic and onion for 1 minute, then add the shrimp and cook for 2 minutes. Add the squid and cook for 1 minute, then remove the seafood from the pan and set aside.
In the same pan, add the mushrooms and carrots. Stir-fry for 2–3 minutes, then pour in the broth. Stir in the oyster sauce, soy sauce, fish sauce, sesame oil, brown sugar, and white pepper, and bring to a gentle simmer.
Stir together the cornstarch and cold water, then slowly pour the slurry into the simmering sauce while stirring continuously until the sauce thickens.
Return the seafood to the pan and add the broccoli, bok choy, baby corn, and snow peas. Toss gently and cook for 2–3 minutes, just until everything is heated through.
Garnish with green onions or chili slices if desired and serve hot with steamed jasmine rice, garlic fried rice, pancit canton, or egg noodles.
Notes
Avoid overcooking the shrimp and squid—they cook very quickly and become tough if left on the heat too long.
Use fresh seafood whenever possible for the best flavor.
Add vegetables like cauliflower, bell peppers, snap peas, or water chestnuts for extra variety.
For a richer seafood flavor, replace the chicken broth with seafood stock.
If you like a bit of heat, stir in 1 teaspoon chili garlic sauce or serve with chili oil on the side.