This Seafood Salpicao, a stir-fry seafood medley with colorful vegetables is done cooking in just less than 10 minutes.
- 2 tablespoon oil
- 5 cloves garlic - minced
- 1 cup shiitake mushroom
- 1 cup young corn - cut into 1-inch pieces
- 500 grams frozen mixed seafood - thawed
- 3 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 1 cup broccoli - cut into florets
- 1 cup snow peas
- 1 medium red bell pepper - cut into squares
- ½ teaspoon chili flakes
- 2 tbsp butter
- 1 teaspoon ground pepper
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar
- ½ cup water
Heat oil over low heat. Add the minced garlic, leaving about a tablespoon for later. Cook until golden. Remove from oil and set aside.
Saute the remaining garlic over medium heat until limp and aromatic. Add the shitake mushroom and the young corn and cook for several seconds.
Add the mixed seafood and stir several times. Pour in the oyster sauce and soy sauce.
Add the broccoli florets and snow peas and stir for several seconds. Toss in the red bell pepper and chili flakes.
In a small bowl, combine water, cornstarch and brown sugar. Pour in the cornstarch slurry to the pan and stir. Cook for a few minutes until seafood and vegetables are half-cooked. Not more than 5 minutes.
Add the butter and season with ground pepper and brown sugar and stir.
Turn off heat and transfer to a serving dish. Garnish with the toasted garlic and serve.
Calories: 231kcal | Carbohydrates: 26g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 1076mg | Potassium: 677mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1615IU | Vitamin C: 81.3mg | Calcium: 49mg | Iron: 4.1mg