Seafood Stir Fry

By The Canadian Living Test Kitchen

131 people added this to their Recipe Box

Seafood Stir Fry
Photography by Matthew Kimura

This recipe makes 10 servings

Nutritional Info
Per serving: about	-
cal	107107 cal
pro	8 g8g pro
total fat	4 g4g total fat
sat. fat	00 sat. fat
carb	10 g10g carb
fibre	1 g1g fibre
chol	70 mg70mg chol
sodium	86 mg86mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
vit A	55 vit A
vit C	3737 vit C
folate	66 folate

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This bright, colourful array of seafood and vegetables is enticing. If you can get fresh water chestnuts, use 3/4 cup (175 mL) diced.

Ingredients

1 oz dried shiitake mushrooms 1 1oz ozdried shiitake mushroomdried shiitake mushrooms
4 oz large raw shrimp 4 4oz ozlarge raw shrimp
4 oz large sea scallops 4 4oz ozlarge sea scallopsea scallops
8 oz cleaned squid 8 8oz ozcleaned squid
1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1 tsp Chinese cooking wine 1 1tsp tspChinese cooking wine or sherry
1/4 cup chicken stock 1/4 1/4cup cupchicken stock or vegetable stock
1 tsp XO sauce , (seafood seasoning)1 1tsp tspXO sauce, (seafood seasoning)
1 tsp chili paste 1 1tsp tspchili paste
1/2 tsp granulated sugar 1/2 1/2tsp tspgranulated sugar
1/2 tsp sodium-reduced soy sauce 1/2 1/2tsp tspsodium-reduced soy sauce
1/2 tsp sesame oil 1/2 1/2tsp tspsesame oil
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 stalk celery , sliced1 1stalk stalkcelery, sliced
1 1can cansliced water chestnutwater chestnuts, drained and rinsed
1 1sweet red peppersweet red peppers, cut_into 1/2-inch pieces
1/2 sweet onion , cut_into 1-inch cubes1/2 1/2sweet onionsweet onions, cut_into 1-inch cubes
1 tsp cornstarch 1 1tsp tspcornstarch

Preparation

In small bowl, cover mushrooms with warm water; soak for 30 minutes.Drain and squeeze out water; cut into 1/2-inch (1 cm) thick slices. Set aside.

Peel and devein shrimp, leaving tails intact. Slice scallops in half horizontally. Place in large bowl.

Cut squid open and lay flat. With paring knife, score both sides in crisscross pattern; cut into 2- x 1-inch (5 x 2.5 cm) strips. Add to shrimp mixture. Add ginger, garlic and cooking wine; marinate for 10 minutes.

In separate small bowl, whisk together chicken stock, XO sauce, chili paste, sugar, soy sauce and sesame oil; set aside.

In wok or large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry shrimp mixture until shrimp turn pink, about 2 minutes. Transfer to clean bowl.

In same wok, heat remaining oil over medium-high heat; stir-fry, mushrooms, celery, water chestnuts, red pepper and onion until tender-crisp, about 3 minutes.

Return seafood to wok. Add chicken stock mixture; bring to boil. Whisk cornstarch with 1 tbsp (15mL) water; add to wok and cook over medium heat, stirring, until sauce is glossy and thickened, about 2 minutes.