Colorful Seafood Stir-Fry

Name: Colorful Seafood Stir-Fry
Total time: 25 min
Ingredients: 300g squid tubes; 200g fish balls; 1 medium yellow onion; 1 medium carrot; 3 garlic cloves; 3 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; to taste salt; a pinch white pepper

A vibrant medley of tender squid, bamboo fish balls, sweet onion, and carrot blossoms wok-tossed in a savory garlic sauce. This colorful dish brings together textures from chewy squid to crisp vegetables in every bite.

25 min

Medium

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Story

A quick weeknight stir-fry that transforms simple ingredients into something special. The key is having all your components ready before the wok heats up.

Ingredients

squid tubes 300g

fish balls 200g

yellow onion 1 medium

carrot 1 medium

garlic cloves 3

vegetable oil 3 tablespoons

soy sauce 2 tablespoons

oyster sauce 1 tablespoon

salt to taste

white pepper a pinch

Instructions

Prep the ingredients

Clean the squid and slice into thin strips about 5cm long. Cut the fish balls into irregular bite-sized pieces. Dice the onion into small chunks. Use a vegetable peeler or knife to carve the carrot into small flower shapes or thin diagonal slices.

Blanch the proteins

Bring a pot of water to a gentle boil. Drop in the squid strips and cook for about 30 seconds until they turn opaque white. Remove and drain. Add the fish ball pieces and blanch for 2 minutes until slightly puffed. Set both aside.

Stir-fry the aromatics

Heat oil in a wok over high heat until shimmering. Add the minced garlic and cook for 10 seconds until fragrant. Toss in the onion and carrot, stir-frying for 1-2 minutes until slightly softened but still crisp.

Combine and sauce

Add the blanched squid and fish balls to the wok. Pour in the soy sauce and oyster sauce, then season with salt and white pepper. Toss everything together over high heat for 2 minutes until well coated and heated through.