Stir-Fried Seafood and Vegetables recipe - ingredients, nutrition and when to eat it
This Chinese-style dish stir-fries shrimp, squid, mushrooms, and bamboo shoots in a smooth starch-thickened sauce.
This Chinese-style dish stir-fries shrimp, squid, mushrooms, and bamboo shoots in a smooth starch-thickened sauce. With so many ingredients, it makes a generous meal on its own and pairs well with rice for lunch or dinner.
Seafood · 25 minutes to cook
Nutrition (per 460g serving): 365.4 kcal · protein 29.5g · carbohydrate 20.5g · fat 17.9g · sodium 1426.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Seafood can become tough if stir-fried too long, so cook it briefly first and set it aside.
Tips: Soak wood ear mushrooms in lukewarm water for 15 minutes, rinse them several times, and trim off the firm ends.
Tips: Stir the starch slurry again just before adding it so the starch settled on the bottom mixes evenly.
Tips: Taste the finished sauce and add only a few drops of soy sauce if it needs more seasoning.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Shrimp — 60 g
- Squid — 50 g
- Scallop meat — 30 g
- Bamboo shoots — 40 g
- Shiitake mushrooms — 1 pc
- Wood ear mushrooms — 20 g
- Bok choy — 1 pc
- Onion — 30 g
- Garlic — 2 pc
- Green onions — 15 g
- Cooking oil — 1 Tbsp
- Oyster sauce — 1 Tbsp
- Soy sauce — 1 tsp
- Cornstarch — 1 Tbsp
- Water — 100 ml
- Sesame oil — 0.5 tsp