Orientalseafoodstirfry Recipes

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CHILI SEAFOOD STIR-FRY



Chili Seafood Stir-Fry image

I came up with this the other night and really enjoyed it. My hubby is out of town on business at the moment and he is not the biggest fan of scallops. Whereas I love them so I try to make things he doesn't like as much as me, so I can enjoy it guilt free, knowing he is not loving it as much as me. This is a great quick recipe to make and it tastes awesome or at least I think so. Feel free to change and add whatever seafood you love in this recipe. I made this just for me, I had 5 prawns and 4 scallops so I took the weight of each and multiplied it by 4 and rounded either up or down so it should be quite close on weight. I think the rest should work out fine for 4 people.

Provided by The Flying Chef

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

500 g uncooked medium king prawns (I bought mine already peeled)
600 g scallops, no roe
1/2 teaspoon black pepper
1/2 teaspoon five-spice powder
2 red Thai chile, chopped finely (add as many or as little seeds as you want I use nearly all of them as I love spice.)
2 garlic cloves, crushed
1 1/2 teaspoons ginger
2 tablespoons peanut oil
1 small red pepper
1 small yellow pepper
120 g bean sprouts
12 baby asparagus spears
150 g sugar snap peas
2 -3 tablespoons light soy sauce
1 -2 teaspoon sugar (depending on personal taste)
2 tablespoons fresh chives, chopped finely

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.

Nutrition Facts : Calories 388.9, Fat 10.5, SaturatedFat 1.8, Cholesterol 239.5, Sodium 939.7, Carbohydrate 18.1, Fiber 3.7, Sugar 4.5, Protein 55.1

ORIENTAL SEAFOOD STIR-FRY



Oriental Seafood Stir-Fry image

This is a bit of a "cheater" using artifical crab (also much more economical). It is very versatile. Add shrimp, clam or any other seafood you wish as well as other vegetables.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 11

1/2 cup water
3 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon packed brown sugar
1 teaspoon cornstarch
2 ounces fresh pea pods
3/4 cup mushroom, sliced
3/4 cup red bell pepper, diced
1 medium onion, sliced
1 tablespoon vegetable oil
1/2 lb imitation crabmeat

Steps:

  • Combine in a bowl water, lemon, soy, sugar, cornstarch.
  • In a wok over medium heat stir fry vegetables in oil until tender-crisp, about 4-5 minutes Remove and add soy mixture.
  • Cook until slightly thickened.
  • Add vegetables and crab and heat through.
  • Serve over napa cabbage, angel hair pasta or rice noodles.

Nutrition Facts : Calories 186.1, Fat 5.8, SaturatedFat 0.8, Cholesterol 15.1, Sodium 1648.1, Carbohydrate 22.5, Fiber 2.1, Sugar 9.3, Protein 12.8

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