Oriental Seafood Stir Fry
Experience the vibrant flavors of Asia with this Oriental Seafood Stir Fry, a quick and healthy dinner option that bursts with freshness and color. Packed with tender shrimp, succulent squid rings, and juicy scallops, this dish is combined with crisp, nutrient-rich broccoli, snow peas, bell peppers, and carrots for a perfect balance of seafood and vegetables. A savory stir-fry sauce made from soy sauce, oyster sauce, sesame oil, and a hint of ginger and garlic elevates every bite with bold, umami-rich flavors. Ready in just 35 minutes, this delightful seafood stir fry is ideal for weeknight dinners or entertaining guests, and it pairs beautifully with steamed jasmine rice or noodles. Perfect for lovers of Asian cuisine, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 300 grams Raw shrimp (peeled and deveined)
- 200 grams Squid (cleaned and sliced into rings)
- 150 grams Scallops
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 2 teaspoons Fresh ginger (minced)
- 3 cloves Garlic (minced)
- 200 grams Broccoli florets
- 100 grams Carrot (julienned)
- 1 large Red bell pepper (sliced)
- 100 grams Snow peas
- 2 tablespoons Neutral cooking oil (e.g., vegetable or canola oil)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 4 servings Cooked jasmine rice or noodles (optional, for serving)
Instructions
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water. Set aside as your stir-fry sauce.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat.
Add the shrimp, squid, and scallops to the wok. Stir-fry for 2-3 minutes until just cooked through, then remove from the wok and set aside.
In the same wok, add the remaining cooking oil. Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and snow peas to the wok. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
Return the seafood to the wok and pour in the stir-fry sauce. Toss everything together and cook for another 2 minutes until the sauce has thickened and coated the seafood and vegetables evenly.
Remove the wok from heat. Serve hot over steamed jasmine rice or noodles, if desired.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 1078 mg | 359% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 19.9 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
