Best Seafood Stir Fry Recipes

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 STIR-FRY

Steps:

• Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside., Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese.,

SEAFOOD HOT PEPPER STIR FRY WITH THAI BASIL (PUDT PRIG)

Steps:

• In a blender or food processor, blend red bell pepper chunks and hot chili peppers until it resembles wet relish (1 pepper = mild, 2 - 3 peppers = medium, 4 or more peppers = hot). Set aside.
• In a small bowl, mix fish sauce and sugar. Set aside.
• Heat oil in a wok or large sauté pan and sauté seafood. Drain and set aside. Wipe the pan.
• Heat oil in the same pan and sauté Chinese cabbage, carrot and peppers until they are tender but still crisp.
• Add the chili pepper mixture and fish sauce mixture.
• Add bean sprouts and scallions, return the seafood to the pan, and sauté a little bit longer.
• Turn off the heat. Add basil leaves and stir.
• Infuse love and serve!

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.

SEAFOOD - PRAWN & SQUID STIR-FRY

Steps:

• Shell and de-vein the prawns.
• Clean the squid, lightly cut a check pattern in the flesh and cut into. 1in squares.
• Add the garlic, ginger, squid and prawns and mix gently.
• Put the cashews in the wok and cover with water, bring this to the boil. Discard the water and allow the nuts to drain.
• Heat the 2tbl oil in the wok and then add the cashews and stir-fry until golden brown then allow to stand.
• Thinly slice the carrot and place in a saucepan with the drained bamboo shoots, cover in water and bring to the boil, simmer 1 min then drain.
• Cut the spring onions diagonally into 2cm lengths.
• Mix the soy sauce, sugar, corn flower and water.
• Heat 2tea sps oil in the wok and stir-fry the prawns and squid until the squid starts to curl and the prawns change colour.
• Add the cashews, carrots and bamboo shoots and spring onions and stir-fry about 30 seconds.
• Add the water, soy etc and stir-fry until the sauce thickens.

SEAFOOD MANGO STIR FRY

Steps:

• Place all stir fry SAUCE ingredients together in a blender or food processor. Process or blend until smooth. Taste-test the stir fry sauce for sweetness - you want a balance of flavors: tangy, but definitely more sweet than sour. If needed, add 1 teaspoons to 1 tablespoons additional sugar. (Note: the sweetness of the sauce will depend on how sweet your mangos are.).
• Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes. For shrimp, be sure to remove the shells. If you are using clams and/or mussels, rinse with cold water, removing any surface debris.
• Pour 1 tablespoons canola oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
• Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
• Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard).
• A minute or two just before serving, add the mango pieces (these just need warming).
• Serve hot from the wok with rice or cooked barley on the side. Sprinkle with fresh coriander and decorate with lime wedges, if desired.

ORIENTAL SEAFOOD STIR-FRY

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.