This vibrant seafood stir-fry is the ultimate weeknight dinner solution, delivering bold Asian flavors in under ten minutes. The dish balances the briny sweetness of mixed shellfish with the crunch of fresh mange tout and baby sweetcorn. A savory sauce made from soy and oyster sauce coats every bite, creating a glossy, appetizing finish. The addition of thinly sliced white cabbage provides a refreshing textural contrast, ensuring the dish feels light yet satisfying. Crab sticks are added at the very end to maintain their integrity, preventing them from becoming soggy. This recipe is incredibly versatile and pairs beautifully with steamed jasmine rice, udon noodles, or even warm pitta bread for scooping up the delicious sauce. It’s perfect for busy evenings when you crave something restaurant-quality without the effort.
Seafood Stirfry
Description
This vibrant seafood stir-fry is the ultimate weeknight dinner solution, delivering bold Asian flavors in under ten minutes. The dish balances the briny sweetness of mixed shellfish with the crunch of fresh mange tout and baby sweetcorn. A savory sauce made from soy and oyster sauce coats every bite, creating a glossy, appetizing finish. The addition of thinly sliced white cabbage provides a refreshing textural contrast, ensuring the dish feels light yet satisfying. Crab sticks are added at the very end to maintain their integrity, preventing them from becoming soggy. This recipe is incredibly versatile and pairs beautifully with steamed jasmine rice, udon noodles, or even warm pitta bread for scooping up the delicious sauce. It’s perfect for busy evenings when you crave something restaurant-quality without the effort.Ingredients
Directions
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Heat vegetable oil in a wok or large shallow frying pan over high heat until hot but not smoking.
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Add the chopped onion and stir-fry for 1-2 minutes until softened and fragrant.
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Add the mixed seafood (mussels, cockles, squid) and stir-fry for 2 minutes until the shellfish begin to open and the squid is opaque.
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Add the mange tout, baby sweetcorn, and thinly sliced white cabbage. Stir-fry for another 2 minutes until the vegetables are tender-crisp.
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Pour in the soy sauce and oyster sauce, tossing everything together to coat evenly in the savory glaze.
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Add the chopped crab sticks last and gently toss for 30 seconds just to warm through, ensuring they do not become soggy.
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Serve immediately while hot, alongside steamed rice, noodles, or warm pitta bread.
Note
Storage: Stir-fries are best enjoyed immediately. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan to restore texture.
Substitutions: Feel free to swap the seafood for shrimp, fish fillets, or firm tofu. You can also adjust the vegetables based on what you have on hand; bell peppers, broccoli, and snap peas work well.
Tips: For extra flavor, add a pinch of red pepper flakes or a splash of sesame oil at the end. Ensure your wok is very hot before adding ingredients to achieve a proper "wok hei" (breath of the wok) sear.
Variations: Add minced garlic and ginger with the onions for a more aromatic base. For a thicker sauce, mix 1 teaspoon of cornstarch with water and add it during the last minute of cooking.
