Imperial Seafood Stir-Fry

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


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



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