Imperial Seafood Stir-Fry

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


12-15medium shrimps, peeled and deveined
12-15medium scallops
1tablespoon cornstarch
1tablespoon Shao Hsing cooking wine or dry sherry
1tablespoon vegetable or canola oil
2cloves garlic, minced
1small piece ginger, minced
1/4cup cooking onion, sliced
1/2cup each broccoli and cauliflower florets, lightly blanched
1/3cup California walnuts, halves
1/3cup each red pepper and green pepper cut into 1 inch (2.5 cm) pieces
1/3cup sugar snap peas
1/3cup pineapple, cut into small chunks
1tablespoon tamari
1tablespoon Shao Hsing cooking wine or dry sherry
1tablespoon chipotle pepper sauce
1dash sesame oil
1pinch salt and white pepper
3-4-- fresh basil or Thai basil leaves, thinly sliced (optional)


  1. In a large bowl, combine the shrimps and scallops with the cornstarch and cooking wine and set aside to marinate (10 to 15 minutes).
  2. Heat a large heavy-bottomed pan or wok on high heat. Add the oil, garlic, ginger and cooking onion, stir quickly and add the marinated seafood. Stir constantly to avoid sticking until the seafood is half cooked (about 5 to 7 minutes). Add broccoli, cauliflower, red and green peppers, sugar snap peas, pineapple chunks,tamari, cooking wine, chipotle pepper sauce, sesame oil and a pinch of salt and pepper.
  3. Reduce heat to medium and continue stirring for another 2 minutes or until seafood is completely cooked.
  4. Add walnuts (Cajun Spice them ahead of time, if desired) and stir. Top with sliced basil and serve.

Nutritional Info *per serving

  • Calories 170
  • Glycemic Load 1
  • Fat 10g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 2.5g
  • Cholesterol 30mg
  • Sodium 370mg
  • Potassium 310mg
  • Carbohydrate 12g
  • Fiber 2g
  • Sugars 4g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 90%
  • Calcium 4%
  • Iron 6%