Mixed Seafood and Vegetable Stir-fry
Yusanseul is a Korean-Chinese stir-fry of shrimp, squid, bamboo shoots, shiitake mushrooms, and bok choy, finished with a light cornstarch sauce. The seafood is seared quickly over high heat to maintain a springy bite, while chicken stock and oyster sauce build a clean umami backbone. A starch slurry binds everything in a silky, translucent glaze that clings to each ingredient without heaviness. Bamboo shoots and bok choy retain their crunch, giving the dish textural contrast that makes it well-suited for a special occasion table.
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Instructions
- 1
Prepare seafood and cut vegetables into similar lengths.
- 2
Stir-fry seafood in oil for about 2 minutes.
- 3
Add bamboo shoots, mushrooms, and bok choy; stir-fry on high heat.
- 4
Add stock and oyster sauce and simmer for 2 minutes.
- 5
Add starch slurry to thicken and serve immediately.
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