Shrimp and Scallop Stir Fry Recipe

Shrimp: Peeled and deveined, these add a sweet and briny flavor to the dish.

Scallops: Cleaned and ready to cook, they provide a tender and slightly sweet taste.

Soy sauce: Adds a salty and umami flavor to the stir fry.

Oyster sauce: A thick, savory sauce that enhances the dish with a deep, rich flavor.

Vegetable oil: Used for stir-frying, it helps to cook the ingredients evenly.

Garlic: Minced to release its aromatic and flavorful qualities.

Mixed vegetables: A combination of carrots, bell peppers, and snap peas, adding color and crunch to the stir fry.

When stir-frying shrimp and scallops, it's crucial to ensure they are cooked just right to maintain their delicate texture. Overcooking can make them rubbery. To achieve this, cook them over high heat for a short period until they just start to turn opaque. This quick cooking method locks in their natural juices and flavors, making your stir-fry both tender and flavorful.

• peeled and deveined shrimp - Substitute with firm tofu: Tofu absorbs flavors well and provides a similar texture to shrimp when stir-fried.

• cleaned scallops - Substitute with white fish fillets: White fish like cod or haddock can mimic the tender texture and mild flavor of scallops.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and salty flavor profile similar to oyster sauce.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and works well for stir-frying.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience and a similar flavor.

• carrots, bell peppers, snap peas mixed vegetables - Substitute with broccoli, zucchini, and mushrooms: These vegetables offer a similar mix of textures and flavors suitable for stir-frying.

• Allow the shrimp and scallop stir fry to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled stir fry into an airtight container. Make sure the container is clean and dry to maintain the freshness of the seafood and vegetables.
• Label the container with the date of preparation. This helps you keep track of how long the dish has been stored.
• Store the container in the refrigerator if you plan to consume the stir fry within 2-3 days. The shrimp and scallops will remain fresh and flavorful for this duration.
• For longer storage, place the airtight container in the freezer. The stir fry can be frozen for up to 2 months without significant loss of quality.
• When ready to reheat, thaw the stir fry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the seafood and vegetables.
• Reheat the stir fry in a wok or large skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Stir occasionally to ensure even heating. The dish is ready when it is heated through and the shrimp and scallops are hot.
• Serve immediately with freshly steamed rice for the best taste and texture.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of water to prevent sticking.
  3. Add the leftover shrimp and scallop stir fry to the skillet.
  4. Stir occasionally to ensure even heating, cooking for about 3-5 minutes until everything is heated through.
  5. Serve hot with freshly steamed rice.

• Microwave Method:

  1. Place the leftover stir fry in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Heat on medium power for 1-2 minutes.
  4. Stir the contents to ensure even heating.
  5. Continue heating in 30-second intervals until the shrimp and scallops are hot.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stir fry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes.
  5. Check to ensure the shrimp and scallops are heated through.
  6. Serve immediately with a side of steamed rice.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover stir fry in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the shrimp and scallops are thoroughly heated.
  5. Serve hot, enjoying the retained moisture and flavors.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for quick and even cooking over high heat.

• Spatula: A flat, broad tool used to stir and flip ingredients in the wok, ensuring even cooking and preventing sticking.

• Knife: Essential for mincing garlic and cutting vegetables into uniform pieces for even cooking.

• Cutting board: A sturdy surface to safely chop and prepare ingredients.

• Measuring spoons: Used to accurately measure the soy sauce, oyster sauce, and vegetable oil.

• Mixing bowl: Useful for holding and mixing the shrimp and scallops before adding them to the wok.

• Garlic press: An optional tool to quickly and efficiently mince garlic.

• Tongs: Handy for turning and moving the shrimp and scallops in the wok without breaking them apart.

• Serving dish: A plate or bowl to present the finished stir-fry attractively.

• Rice cooker: An optional tool for preparing perfectly steamed rice to serve alongside the stir-fry.

Prep ingredients in advance: Clean and devein shrimp and scallops ahead of time.

Use pre-cut vegetables: Buy mixed vegetables that are already chopped to save chopping time.

Measure sauces beforehand: Have your soy sauce and oyster sauce measured and ready to pour.

Cook rice simultaneously: Start steaming your rice while you prepare the stir-fry.

Use a hot wok: Ensure your wok is hot before adding ingredients to speed up cooking time.