Quick Ginger Garlic Seafood Stir-Fry
A quick and easy seafood stir-fry, using mainly ginger, garlic, and spring onions. Perfect to serve with a steaming bowl of Jasmine rice or as a noodle topping.
Ingredients
- 250 g Frozen Mixed Seafood thaw and defrost
- 1 tbsp Cooking Oil
- 15 g Ginger julienned
- 3 cloves Garlic finely sliced
- 1½ tbsp Soy Sauce
- ½ tbsp Light Oyster Sauce
- ¼ tsp White Pepper
- 4-5 stalks Spring Onions sliced
- Salt to taste
Instructions
- Heat cooking oil in a wok over medium-high heat. Add ginger and garlic and stir-fry for 1-2 minutes until fragrant,15 g Ginger, 3 cloves Garlic, 1 tbsp Cooking Oil
- Next, add the seafood. Stir-fry for 3-5 minutes.250 g Frozen Mixed Seafood
- Season with light soy sauce, oyster sauce, and white pepper. Stir-fry for about 3-5 minutes. Add salt to taste if it still needs flavouring.1½ tbsp Soy Sauce, ½ tbsp Light Oyster Sauce, ¼ tsp White Pepper, Salt
- Toss in sliced spring onions until they just begin to wilt. Serve immediately.4-5 stalks Spring Onions
Notes
- If using frozen seafood, it's best to thaw and defrost before cooking. This is because the frozen seafood tends to have an icy glaze over them and would release too much liquid in a stir-fry if cooking directly from frozen and dampen the texture.
- A very hot wok is key to a good stir-fry. It really helps to bring the fragrance out from the aromatics, i.e. the ginger and garlic. Use fresh ones to bring out the best of flavours.
- There are two parts to spring onions - the white and the green parts. We tend to just use the whole part of it instead of splitting it into two parts for different uses. Simply trim out the ends and the roots and then slice them up both whites and greens.