Eight Treasure Seafood Stir-fry
Quick answer
- Total time
- 43 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Palbochae brings pork, shrimp, and squid to the same finish by adding them according to how quickly they cook.
Read more
Cut the three proteins into comparable bite-size pieces, then press the shrimp and squid with paper towels to remove surface moisture. Slice the bamboo shoots, shiitake mushrooms, and bok choy before heating the pan and keep them separate, since there is little time to pause once stir-frying starts. Spread 120 g of pork across a thoroughly heated pan and cook it over high heat for about 1 minute. As the outside begins to lose its red color, add 160 g of shrimp and 150 g of squid. Stir-fry the seafood for roughly 1 minute, moving on as soon as the shrimp changes color and the squid firms slightly. Add the bamboo shoots, mushrooms, and bok choy for another minute. Finally, pour in 1 1/2 tablespoons of oyster sauce and 180 ml of water and boil for 2 minutes. The oyster sauce should disperse through the liquid and form a light coating rather than a heavy paste. Turn off the heat when the pork and seafood are cooked through and the bok choy remains bright, lightly wilted, and crisp at the stem.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut the shrimp, squid, and pork into even bite-size pieces so they cook at a similar pace.
Press the seafood with paper towels until the surface is dry, because excess moisture lowers the pan temperature.
- 2Control
Slice the bamboo shoots, shiitake mushrooms, and bok choy to a similar size, then keep them separate for quick adding.
Heat the wok or pan over high heat until it feels very hot before cooking.
- 3Control
Add the pork first and spread it across the hot surface for about 1 minute over high heat.
When the outside turns pale and starts releasing flavor, toss it before the edges scorch.
- 4Heat
Add the shrimp and squid while keeping the heat high, then stir-fry quickly for about 1 minute.
As soon as the shrimp changes color and the squid firms slightly, add the vegetables.
- 5Heat
Add the bamboo shoots, shiitake mushrooms, and bok choy, then stir-fry for 1 more minute.
The bok choy should wilt slightly but still look bright and crisp, not collapsed.
- 6Season
Add 1.5 tablespoons of oyster sauce and 180 ml of water and boil for 2 minutes.
Turn off the heat when the liquid lightly coats the ingredients and the seafood and pork are cooked through.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Shrimp, squid, and bamboo shoots enter the wok in sequence to preserve the distinct texture of each.
- Finish cue
- Turn off the heat when the liquid lightly coats the ingredients and the seafood and pork are cooked through.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
43min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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