Best Seafood Asian Vegetable Medley Recipes

Asian shrimp and vegetable medley stir-fry image

Provided by Sophie

Time 25m

Number Of Ingredients 14

1 lb (shrimp)
1 red onion
1 cup snow peas
1 red bell pepper
1 1/2 cups mung bean sprouts
2 tablespoons finely chopped garlic
1 teaspoon oyster sauce
2 teaspoons soy sauce
1 1/2 teaspoons fish sauce
olive oil
salt and pepper
scallion ((roughly chopped, for garnishing))
cilantro ((roughly chopped, for garnishing))
cooked rice

Steps:

Peel and devein the shrimps. Mixed with 1/8 teaspoon of salt and black pepper.
Cut onion into thin wedges. Slice snow peas into 0.5'' thick strips (you can skip this if your snow peas are small enough). Cut red bell pepper into 1'' x 1'' pieces.
Put a pan/skillet over medium - medium high heat. When it's hot, add some oil and red onion. Sauté onion until fragrant, about 2 minutes.
Add red bell pepper and snow peas to the pan, stir-fry for about 2 minutes.
Add mung bean sprouts, 1/8 teaspoon of salt, black pepper and stir-fry for about 1 minute or just until all veggies are 80-90% cooked. Transfer to a plate.
Make sure the pan is hot, add some oil and shrimps. Brown the shrimps for 1-2 minutes.
Add garlic and add all veggies back to the pan. Add oyster sauce, soy sauce and fish sauce and stir to coat everything well in sauces. Stir fry until all ingredients are cooked through.
Garnish with scallion and cilantro. Serve hot with rice.

Oriental Vegetable Medley image

Provided by Kitchen Quarterback

Categories Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups fresh broccoli florets
2 cups bok choy, chopped
1 cup sugar snap pea, fresh
1 red bell pepper, sliced
1 red onion, thickly sliced
1 (16 ounce) package baby carrots
1 (8 ounce) can sliced water chestnuts, drained
3 garlic cloves, minced
1/4 cup water
1 tablespoon teriyaki sauce
1 tablespoon cornstarch
1 tablespoon toasted sesame seeds

Steps:

Toss vegetables together in a microwavable-safe casserole dish; set aside.
In a small bowl, combine the garlic, water, teriyaki sauce and cornstarch; pour over vegetables. Cover tightly with plastic wrap and microwave on high for 4 minutes. Stir vegetables, recover and microwave an additional 3-4 minutes or until vegetables cooked to desired texture and sauce is thickened. Sprinkle with sesame seeds and serve immediately.