Seafood Stir Fry

This is one of my favorite recipes from my all too precious dimsum recipe book.

The first time I cooked this dish, I paired it with steamed rice and it got good reviews from Hubby and my Mom. But after I had the chance to really taste it, it occurred to me that it is best paired with crispy/pan-fried noodles.  And that’s how I have been serving this dish ever since…over crispy noodles.

Well, the first time, the noodles weren’t at all crispy.  I used pancit canton but I made the mistake of soaking the noodles in lukewarm water.  I ended up with “lomein” that was overly soggy.  The second time I made this was on my birthday.  I heeded the advise of 4 people and just poured the stir-fried seafood over the noodles.  That worked really well…but the sauce got way too salty.  Tsk tsk.  That’s what I get for doubling the recipe.  :D

The third time proved to be a charm, that was some time early this month.

I made sure I didn’t go overboard seasoning the stir-fried seafood with salt.  In the first place, the noodles has a bit of a salty taste to it already. I always use sea salt, by the way, which I find to be less salty than iodized salt.  That said, I have a tendency to go wild with the salt shaking. :D

Here’s the recipe, good for 4-6 servings.

INGREDIENTS:

1/2 lb seafood (scallops, prawns or fish or a combination of the seafood of your choice)
1 clove garlic, minced
1/2 t grated fresh ginger root
1 t rice wine
1 T cornstarch
2 t soy sauce
2 T oil

2 cups assorted vegetables (pepper, carrots, mushrooms, eggplant, onions, pea pods, etc.)
2 T rice wine
1/2 t salt
1/2 cup soup stock
1 T cornstarch (dissolved in soup stock)

DIRECTIONS:

1.  Prepare vegetables.
2.  Marinate seafood in garlic, ginger root, rice wine, cornstarch and soy sauce.
3.  Heat wok and add 2T oil; stir-fry seafood and remove from pan.
4.  Add vegetables to wok.  Add rice wine, salt and soup stock.  Bring to a full boil stirring constantly.
5.  Return seafood to wok and cook for another 1/2 minute or so.
6.  Service with rice or over pan-fried noodles.

This is a good way to get your family to eat veggies and seafood.  I love that this dish is healthy.  And if you’ve got veggies and seafood this good, you won’t event want appetite suppressants anywhere near you. Really!

If you plan on serving the stir-fried seafood with noodles, I would strongly suggest that you double the amount of the soup stock and adjust the seasoning according to your taste.  Whenever I make this dish, I always double the recipe and add more soup stock so I’ll have more sauce. ;)

Noodles for long life! :)


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Comments

3 Responses to “Seafood Stir Fry”

  1. Girlie says:

    i will try this one of these days…pakopya ha
    .-= Girlie´s last blog ..Shitake Mushroom Pasta =-.

    Reply

    munchkinmommy Reply:

    Hi Girlie! Go ahead and copy! :)

    Reply

  2. RiceWineGuy says:

    Hi Munchkin Mommy:
    I recently began importing a premium rice wine from Shaoxing, China and have been selling it through my website http://www.chinesericewine.com. I am attempting to develop a community/tribe of folks that are interested in learning about China’s history, culture, food, legends, etc… through Chinese Rice Wine (CRW). As you may know, CRW is an incredibly versatile beverage that is consumed not only as a beverage, but is also used as an ingredient in Chinese dishes, and as a tincture in many Chinese medicines.

    I recently found a wonderful recipe on your website that calls for Chinese Rice Wine (“Seafood Stir Fry”). I have added the content to website with complete and clear references to you and links back to your blog. I hope you don’t mind, but if you do, please let me know and I will pull then content immediately.
    Regards…scott@chinesericewine.com

    Reply

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