Eight Treasure Seafood Stir-fry
Quick answer
- Total time
- 43 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Once the pan is hot, the heat stays high until the end.
Read more
Pork goes in first, then shrimp and squid, then the vegetables, roughly a minute apart, with no gap for chopping or drying anything, which is why everything is prepped and lined up beside the stove. There is no starch at the finish: oyster sauce and water boil for 2 minutes and leave only a thin coat.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Mixed Seafood and Vegetable Stir-fry
shrimp, squid
Korean Seafood Scorched Rice Soup
shrimp, squid
Nagasaki Champon
squid, pork