Wok Stir-fried Seafood

Seafood with firm, pearly flesh, coated in a velvety sauce that perfectly clings to every piece. The powerful aroma of oyster sauce blends with the crunch of flash-seared green vegetables.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 271
• Protein: 33 g
• Carbs: 9 g
• Fat: 11 g

Ingredients

• 300 g Shrimp tropicale (tigrée) élevage ( peeled )
• 200 g Loligo vulgaris ( in rings )
• 150 g Argopecten purpuratus ( whole )
• 2 piece Bok choy ( cut into quarters )
• 2 piece Garlic ( finely minced )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( sliced on the bias )
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• 1 tsp Corn starch
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 tsp Ginger ground
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Seafood preparation

   Cut the squid into regular 1 cm rings. Carefully pat the shrimp and scallops dry with paper towels. The flesh must be dry to sear properly and not boil in the wok.

2. Sauce binding

   In a bowl, mix the soy sauce, oyster sauce, rice wine, and cornstarch. Whisk until the starch is completely dissolved; there should be no white residue at the bottom.

3. High heat searing

   Heat the peanut oil until it smokes slightly. Toss the seafood into the wok. Stir constantly: the shrimp should turn pink and the squid should become opaque without hardening.

4. Coating and finishing

   Add the minced garlic and fresh ginger, along with the pak choi. Pour in the prepared sauce. As soon as the liquid boils, it thickens and becomes glossy, evenly coating the ingredients. Finish with a drizzle of sesame oil.

Chef's tips

• The wok must be smoking hot before adding the oil to prevent the seafood from sticking.
• Do not overcrowd the wok: if doubling the quantities, cook in two batches to maintain high heat.
• The sauce is ready when it coats the back of a spoon and becomes translucent.

Storage

Eat immediately. Reheating makes the seafood rubbery.