Asian Fusion Seafood Stir-fry
From wrigggit 14 years ago
- 10 minutes to make
- Serves 4
If you like seafood, if you like asian food, you may well LOVE this.... It's based on a Kung Po recipe, and I made this for the kids so that they didn't have to endure the chilles of the Kung Po. But it turned out so yummy, I had to write it down before I forgot it. Read more Hope you like it, and look forward to hearing about your reactions and variations! See less
Ingredients
- 600 g assorted seafood or marinara mix shopping list
- 2 tablespoons cornflour or cornstarch shopping list
- 2 tablespoons good red wine shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon minced garlic shopping list
- 2 tablespoons basil pesto shopping list
- 2 tablespoons peanut oil extra shopping list
- 5 cm piece of ginger cut into thin strips shopping list
- 1 tablespoon brown or palm sugar shopping list
- ½ cup unsalted roasted peanuts shopping list
- 2 tablespoons light soy sauce shopping list
- 1 tablespoon chinese black vinegar, or sushi vinegar shopping list
- 2 tablespoons cream or coconut cream shopping list
How to make it
- Combine seafood with cornflour and wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
- Place oil, garlic, and pesto in a cold wok and then turn heat to low.
- Cook for about 1½ minutes or until aroma is coming out and hitting you.
- Turn heat up to high and stir-fry half the seafood for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining seafood and stir-fry for 3 minutes. Return all seafood to wok, along with ginger and stir-fry for 30 seconds.
- Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds.
- Serve immediately, with rice noodles.
People Who Like This Dish 3
- cooking202 Cumming, GA
- quaziefly ALL POINTS
- clbacon Birmingham, AL
- wrigggit Perth, Australia
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