Eight Treasure Seafood Stir-fry
Palbochae is a Korean-Chinese banquet stir-fry that brings together shrimp, squid, pork, bamboo shoots, shiitake mushrooms, and bok choy in a single wok. Each ingredient is added in sequence according to its cooking time, then finished in an oyster-sauce glaze thickened with a light cornstarch slurry. The high-heat technique imparts a pronounced wok char, while the variety of proteins and vegetables creates contrasting textures in every bite. It is a dish traditionally reserved for special occasions, built on the interplay of seafood brine, pork fat, and crisp greens.
Adjust Servings
Instructions
- 1
Cut all ingredients to bite size and pat seafood dry.
- 2
Cook pork first to render flavor.
- 3
Add seafood and stir-fry quickly over high heat.
- 4
Add bamboo shoots, mushrooms, and bok choy; keep texture crisp.
- 5
Add oyster sauce and water, then simmer 2 minutes.
- 6
Optionally add a little starch slurry for shine and finish.
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