Seafood with Oyster Sauce Stir-Fried Mountain Vegetables

Name: Seafood with Oyster Sauce Stir-Fried Mountain Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 3 scallop meat; 10～15 fresh shrimp (peeled); 100 g cuttlefish (squid), cut into small pieces; mountain vegetables / wild greens, to taste; 1/2 tsp salt (marinade); 2 tsp cooking wine (marinade); 1 tsp cornstarch (marinade); 2 tbsp oyster sauce (seasoning); 3 tbsp cooking wine (seasoning); 1/2 cup boiling water (seasoning); 1 tsp soy sauce (seasoning); 1 tsp sugar (seasoning); 1/2 tsp cooking oil (seasoning); 1/2 tsp salt (seasoning); 1 tsp cornstarch (slurry); 3～4 tbsp water (slurry)

A dish of scallops, fresh shrimp, and cuttlefish stir-fried with mountain vegetables and seasoned with oyster sauce.

25 min

Easy

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Seafood with Oyster Sauce Stir-Fried Mountain Vegetables

Ingredients

scallop meat 3

fresh shrimp (peeled) 10～15

cuttlefish (squid), cut into small pieces 100 g

mountain vegetables / wild greens to taste

salt (marinade) 1/2 tsp

cooking wine (marinade) 2 tsp

cornstarch (marinade) 1 tsp

oyster sauce (seasoning) 2 tbsp

cooking wine (seasoning) 3 tbsp

boiling water (seasoning) 1/2 cup

soy sauce (seasoning) 1 tsp

sugar (seasoning) 1 tsp

cooking oil (seasoning) 1/2 tsp

salt (seasoning) 1/2 tsp

cornstarch (slurry) 1 tsp

water (slurry) 3～4 tbsp

Instructions

Marinate the seafood

Peel the shrimp; cut the cuttlefish and scallop meat into small pieces. Add the salt and a little cooking wine to the three kinds of seafood, then sprinkle in a little cornstarch and mix until evenly coated.

Mix the sauce

Combine the seasoning ingredients together to make a smooth sauce.

Quickly stir-fry the seafood

Heat oil in a flat pan over high heat, quickly stir-fry the marinated seafood from step (1), then remove and set aside.

Stir-fry with the mountain vegetables

In the same pan, add 1–2 tbsp oil together with a splash of vinegar, then add the mountain vegetables and stir-fry together. Add the seafood from step (3) and toss to combine. Pour in the sauce from step (2), switch to high heat and stir-fry briskly, then thicken with the cornstarch slurry.