Oriental Seafood Stir Fry Recipes
ORIENTAL SEAFOOD STIR-FRY
This is a bit of a "cheater" using artifical crab (also much more economical). It is very versatile. Add shrimp, clam or any other seafood you wish as well as other vegetables.
Provided by Tebo3759
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine in a bowl water, lemon, soy, sugar, cornstarch.
- In a wok over medium heat stir fry vegetables in oil until tender-crisp, about 4-5 minutes Remove and add soy mixture.
- Cook until slightly thickened.
- Add vegetables and crab and heat through.
- Serve over napa cabbage, angel hair pasta or rice noodles.
Nutrition Facts : Calories 186.1, Fat 5.8, SaturatedFat 0.8, Cholesterol 15.1, Sodium 1648.1, Carbohydrate 22.5, Fiber 2.1, Sugar 9.3, Protein 12.8
ASIAN SHRIMP STIR-FRY
Cook our Asian Shrimp Stir-Fry in just half an hour. This Asian Shrimp Stir-Fry is full of vegetables and pasta tossed in a fantastic stir-fry sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix first 4 ingredients until blended; set aside for later use. Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add shrimp; stir-fry 2 min. Add vegetables; stir-fry 2 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
- Drain pasta. Add to shrimp mixture along with the dressing mixture; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1300 mg, Carbohydrate 47 g, Fiber 5 g, Sugar 9 g, Protein 29 g
ORIENTAL STIR-FRY SAUCE
Make and share this Oriental Stir-Fry Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 10m
Yield 1 cup, approximately, 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the first 6 ingredients.
- Place the cornstarch into a bowl; whisk the liquid mixture into it.
- Set aside, but keep the whisk handy, as you will need to whisk the sauce again just before you use it.
- Add this sauce to a wok, full of vegetables, meat, or seafood about 2/3 of the way through cooking.
- Stir well to ensure a thorough coating.
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