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Stir Fried Seafood and Vegetables

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Free Style


Usually when I make Stir Fried Seafood and Vegetables I do not include vegetables like bok choy or shanghai until recently when I saw it in a dish we ordered in a Chinese restaurant near our place.


  • 3 pcs squid, sliced
  • 8 pcs fish balls, sliced in half
  • 1215 pcs shelled prawns
  • 3 heads Shanghai
  • 150 g snow peas
  • 1 large carrot, thinly sliced
  • 1 cup straw mushrooms
  • 1 cup seafood stock
  • 1 tbsp cornstarch
  • 1 tbsp ginger paste
  • 2 shallots, finely chopped
  • 2 tbsp sesame oil
  • peanut oil
  • fish sauce
  • freshly ground black pepper


  1. Place water in a pot then bring it to a boil, blanch Shanghai and snow peas then drain and rinse with running cold water, set vegetables aside.
  2. Add oil to wok then quickly cook squid and prawns in really high heat. Remove seafood from wok then set it aside.
  3. Still in high heat add ginger and shallots then stir fry until fragrant.
  4. Add fish balls and stir fry for a minute.
  5. Add carrots and straw mushrooms then stir fry for a minute.
  6. Dissolve cornstarch on seafood stock then set aside.
  7. Add cooked vegetables to the wok give it a quick stir then add the seafood stock mixture, bring to a boil.
  8. Add the cooked seafood then season with fish sauce and freshly ground black pepper, stir to distribute sauce evenly.
  9. Drizzle sesame oil on top then turn heat off, serve.