Asian Seafood Stir Fry - WECT, weather & sports Wilmington, NC


Asian Seafood Stir Fry

Asian Seafood Stir Fry

Recipe by Chef Barry Phillips,

Lucky Fisherman



  • 1 lb. jumbo shrimp (p/d)
  • 1 lb. bay scallop 
  • 1 cup snow pea pods
  • 1 cup broccoli florets
  • 1 cup sliced yellow onion
  • 1/2 cup sliced yellow bell pepper
  • 1/2 cup sliced green bell pepper
  • 1 cup button mushrooms
  • 1/4 cup baby corn
  • 2 tsp. minced garlic
  • 1 tsp. ground ginger
  • olive oil
  • 1/4 cup soy sauce
  • 1 tsp. sesame oil
  • 2 tbs. butter
  • salt (salt slightly because soy sauce will add a lot of salt to the dish)


First heat a large saute pan or wok to a medium/high heat. It is very important to keep the pan at medium/high heat throughout this cooking process. Next add 2 tbs. of olive oil to the pan, and add seafood. Then season with a little salt, and 1/2 tsp. garlic. Once the seafood is done take it out and set aside. Then add 2 tbs. of olive oil to the pan again, and then start adding the vegetables. Slowly add snow pea pods, broccoli, and stir in onion, bell peppers, and last the baby corn. Season the vegetbales with 1 tsp. garlic, 1 tsp. sesame oil, 1 tsp. ginger, and lightly salt. Stir the dish well and when the vegetables are cooked but crunchy add the seafood back to the pan. At this point stir in about 2 tbs. of butter, turn off the heat, add 1/4 cup soy sauce, mix well and serve over rice.

Servings: 4




Powered by Frankly