A quick and flavorful stir-fry combining tender Chinese chives with a medley of pre-cooked seafood. Ready in under 15 minutes, this dish makes a simple weeknight dinner with minimal fuss.
This dish comes together in minutes using a convenient frozen seafood mix. The key is to add the chive stems first since they need a bit more time to cook, then toss in the tender leaves at the end for a perfect texture contrast.
Bring a small pot of water to a boil. Add the frozen seafood mix and blanch for about 30 seconds until just warmed through, then drain and set aside. Cut the green onions into small pieces. Slice the ginger thinly. Cut the chives into 2-inch lengths, separating the white/light green stems from the tender green leaves.
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the ginger and green onions, stir-frying for about 30 seconds until fragrant. Add the drained seafood and toss for 1 minute.
Pour in the soy sauce and oyster sauce, stirring to coat everything evenly. Add the chive stems first and stir-fry for about 5 seconds. Then add the chive leaves and toss briefly until just wilted. Remove from heat, add a tiny pinch of salt (go easy since the sauces are salty), and serve immediately.
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