Mixed Seafood and Vegetable Stir-fry
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 8
About this dish
Yusanseul brings together 180 g shrimp, 150 g squid, 120 g bamboo shoots, 80 g shiitake mushrooms, and 120 g bok choy in a chicken-stock sauce thickened at the end.
Read more
Pat the prepared seafood dry and cut the vegetables to similar lengths so they cook more evenly. Mix 1.5 tablespoons starch with water until smooth, then stir it again immediately before use because the starch settles while the other ingredients cook. Heat the pan thoroughly, add a thin layer of oil, and keep the heat high. Stir-fry the shrimp and squid for only 1.5 to 2 minutes, stopping that stage when their surfaces turn opaque. Add the bamboo shoots and shiitake mushrooms for about 1 minute. The bok choy goes in later and remains in the pan only until its leaves soften slightly while the stems retain their bite. Pour in 200 ml chicken stock and 1 tablespoon oyster sauce, scraping the bottom as the liquid is mixed through. Once it bubbles, cook over medium-high heat for about 2 minutes. Add the starch slurry in two portions rather than all at once, stirring quickly after each addition. Stop when the sauce looks translucent and glossy and lightly coats each piece. If the first portions produce the desired thickness, leave out the remainder. Turn off the heat and remove the food from the hot pan promptly so the brief initial cooking of the seafood is not undone by a long finish.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Prepare 180 g shrimp and 150 g squid, then pat them dry so they sear instead of steaming.
Cut 120 g bamboo shoots, 80 g shiitake mushrooms, and 120 g bok choy into similar lengths for even cooking.
- 2Season
Mix 1.5 tablespoons starch with water until smooth and keep it ready as a slurry.
Stir it again right before adding, because settled starch can form lumps and make the sauce thicken unevenly.
- 3Heat
Heat the pan well, add a thin layer of oil, and keep the heat high.
Add the shrimp and squid, then stir-fry for only 1 1/2 to 2 minutes, until the surfaces turn opaque but the seafood stays tender.
- 4Heat
Add the bamboo shoots and shiitake mushrooms first, then stir-fry for about 1 minute to bring out their aroma.
Add the bok choy last and cook only until the leaves soften slightly while the stems still stay crisp.
- 5Control
Pour in 200 ml chicken stock and 1 tablespoon oyster sauce, scraping the pan as you mix.
Once the sauce bubbles, simmer over medium-high heat for about 2 minutes so the seasoning coats the seafood and vegetables.
- 6Finish
Do not pour in all the starch slurry at once; add it in halves while stirring quickly.
When the sauce turns glossy, translucent, and lightly coats every piece, turn off the heat and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yusanseul flash-sears shrimp and squid to maintain a springy texture in a light, silky cornstarch sauce.
- Finish cue
- When the sauce turns glossy, translucent, and lightly coats every piece, turn off the heat and serve immediately.
- Avoid this
- Do not pour in all the starch slurry at once; add it in halves while stirring quickly.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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