What vegetables are good in a stir fry?

You can stir fry just about any fresh veggies! The trick is to make sure you are frying the firmer ones first and leave the softer vegetables for last in the stir fry. Some example of firmer vegetables: snow peas, sugar snap peas, broccoli, peppers, cauliflower, carrots, eggplant and water chestnuts. Softer vegetables would be: asparagus, zucchini, mushrooms and cabbage.

Why is my stir fried shrimp tough?

Shrimp can become tough and rubbery if overcooked. Make sure there is enough room in the pan or wok to cook everything without crowding. This could lead to overcooking since all the seafood won't cook evenly. Also, since a fish stir fry cooks very quickly, watch the shrimp for the change in color from white to pinkish orange.

Seafood Stir Fry ⋆

Description

This mixed seafood recipe has a variety of fish and shrimp combined with crisp, quick cooking vegetables. It is all sautéed until golden brown and coated with a delicious sweet and savory stir fry sauce. Perfect for an easy weeknight meal your whole family will love!

Ingredients

Units Scale

1 pound mixed seafood (clams, calamari, white fish) *
1 pound medium shrimp, peeled, tail removed *
2 tablespoons vegetable oil
3 scallions, chopped
2 cups green beans
1 cup sliced carrots
1 large red pepper

Stir Fry Sauce

1 teaspoon garlic powder
1/4 cup low sodium soy sauce
2 teaspoons sugar or substitute
1/2 teaspoons ground ginger
2 tablespoons sweet chili sauce *
1 tablespoon oyster or fish sauce
2 teaspoons cornstarch or Arrowroot

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Instructions

Pat the seafood dry, if using frozen, defrosted. If using fresh, cut the pieces into similar sizes.
Make the sauce by combining all ingredients and whisking together. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium heat.
Add the fish and other seafood to the pan. Stir and cook for about 4 minutes. Watch for the shrimp to just begin to curl and turn pinkish orange. That will mean they are fully cooked, as well as the other seafood. Remove to a plate or bowl.
Add the remaining oil and vegetables to the skillet. Stir fry for 4-5 minutes until crisp-tender.
Stir in the sauce and simmer over low-medium heat for 1-2 minutes.
Pour the cooked seafood back into pan and stir to fully coat with the sauce.
Serve over white, brown or cauliflower rice. Sprinkle with sesame seeds or extra chopped scallions, if desired.

Notes

*Seafood medley and shrimp were frozen. The bags were defrosted in a large bowl of cold water for 20 minutes.

*Make sure you use a large enough pan or wok. Since you want the vegetables and seafood to saute' and become golden brown, they shouldn't be crowded in the pan.

*Leftovers can be stored in an airtight container for 2-3 days. Reheat in a pan over medium heat for 1-2 minutes until hot.

*If the fish and shrimp had been previously frozen and defrosted, I don't recommend freezing any leftover stir fry. It will tend to be more mushy and not have a pleasant texture. If the fish and seafood were fresh, you can freeze the leftovers. Just defrost overnight in the refrigerator and reheat on the stove.