Mixed Seafood and Vegetable Stir-fry
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 10
About this dish
Shrimp, squid, bamboo shoots, shiitake and bok choy are bound in a clear, glossy sauce made with chicken stock, oyster sauce and starch.
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The seafood's first sear stops as soon as the surface turns opaque, because it keeps cooking once the stock is poured in.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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