Chiliseafoodstirfry Recipes

CHILI SEAFOOD STIR-FRY

Steps:

• Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
• Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
• Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
• Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
• Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.
• To Serve: Arrange spoonfuls of veg on plate top with seafood.

SIMPLE SEAFOOD STIR FRY (LOW CARB)

Steps:

• In a medium bowl mix all ingredients except the oil and let sit for 5-10 minutes.
• In a wok or large pan heat the oil over medium high heat.
• Add the seafood mixture and stir fry until done, about 5 minutes.
• Enjoy with seasoned rice or salad if low carbing.

SEAFOOD CHILI

Steps:

• Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
• Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
• Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
• Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.