Tested till perfect Seafood Stir Fry
Seafood Stir Fry
Photography by Matthew Kimura

Seafood Stir Fry

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

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10


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

Nutritional Information Per serving: about

cal 107 pro 8g total fat 4g sat. fat 0
carb 10g fibre 1g chol 70mg sodium 86mg

% RDI:

calcium 2 iron 6 vit A 5 vit C 37
folate 6
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