Stir fried spicy seafood with assorted vegetables recipes

## Component 1: The "Ocean" Selection

A mix of textures is what makes a seafood stir-fry stand out.

* **200g Prawns** (peeled and deveined)

* **200g Squid/Calamari** (scored in a diamond pattern so they curl beautifully)

* **100g Scallops** or firm white fish chunks

* **The Marinade:** 1 tsp Shaoxing wine (or dry sherry), 1/2 tsp salt, and a pinch of white pepper.

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## Component 2: Assorted "Rainbow" Vegetables

The goal is a variety of colors and shapes for visual interest.

* **Snow Peas:** Kept whole for a crisp crunch.

* **Red & Yellow Bell Peppers:** Sliced into long, thin strips.

* **Broccoli Florets:** Small bites, lightly blanched first to ensure they cook through.

* **Baby Corn:** Halved lengthwise.

* **Aromatics:** 3 cloves garlic (sliced), 1-inch ginger (julienned), and 2-3 bird's eye chilies (halved).

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## Component 3: The Spicy Fire-Glaze

* **2 tbsp** Chili Garlic Sauce or Sambal Oelek

* **1 tbsp** Oyster Sauce (adds savory depth)

* **1 tsp** Dark Soy Sauce (for a rich color)

* **1 tsp** Sugar (to balance the heat)

* **1 tsp** Cornstarch mixed with 2 tbsp water (the "slurry" to thicken the sauce)

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## Cooking Process: The 5-Minute Stir-Fry

1. **High Heat:** Get your wok or large skillet smoking hot with 2 tbsp of neutral oil.

2. **Seared Seafood:** Toss in the seafood. Flash-fry for 60–90 seconds until the prawns are pink and the squid has curled. **Remove immediately** and set aside (this prevents them from getting rubbery).

3. **The Aromatics:** Add another splash of oil if needed. Sauté garlic, ginger, and chilies for 30 seconds until the air smells spicy.

4. **The Veg:** Toss in all the vegetables. Stir-fry on max heat for 2 minutes. Add a splash of water or stock to create steam if the pan looks too dry.

5. **The Re-entry:** Return the seafood to the wok. Pour in the **Spicy Fire-Glaze**.

6. **The Bind:** Stir rapidly for 30 seconds. The cornstarch will thicken the sauce into a glossy, spicy lacquer that coats every piece.

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## Plating Art: The "Mountain" Style

1. **The Stack:** Build a base with the larger vegetables (broccoli and corn).

2. **The Crown:** Arrange the prawns and curled squid on top so they are the stars of the dish.

3. **The Finish:** Garnish with **toasted sesame seeds** and a handful of **torn Thai basil** or cilantro for a fresh, herbal aroma.