Ingredients for Chili Seafood Stir Fry
- 200g King Prawns and/or Scallops
- 200g King Prawns and/or Scallops
- 1/2 tsp Black Pepper
- 1 tsp Five Spice Powder
- 1-2 tbsp Red Thai Chili flakes (adjust to taste)
- 2 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 tbsp Peanut Oil (as substitute for vegetable oil)
- 1 Red Bell Pepper, sliced
- Yellow Pepper
- 1 cup Bean Sprouts
- 1 cup Asparagus Spears, cut into 1-inch pieces
- Sugar Snap Peas
- 2 tbsp Light Soy Sauce
- 1 tbsp Brown Sugar
- 1 tbsp Fresh Chives, chopped, plus more for garnish
- 1 green bell pepper, sliced
- 1/2 cup frozen peas
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How to Make Chili Seafood Stir Fry
- Combine 200g seafood (prawns and/or scallops), 1/2 tsp black pepper, 1 tsp five-spice powder, 1-2 tbsp chili flakes (adjust to taste), 2 cloves minced garlic, and 1 tbsp grated ginger in a bowl.
- Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Stir-fry seafood in batches until cooked through (about 2-3 minutes per batch), then remove and set aside.
- Add 1 tbsp vegetable oil to the wok. Stir-fry 1 red bell pepper (sliced), 1 green bell pepper (sliced), until slightly softened (about 3-4 minutes). Add 1 cup bean sprouts, 1 cup asparagus spears (cut into 1-inch pieces), and 1/2 cup frozen peas. Stir-fry for 1 minute.
- Return the cooked seafood to the wok. Add 2 tbsp soy sauce and 1 tbsp brown sugar. Stir-fry until heated through and vegetables are tender-crisp (about 2 minutes). Stir in 1 tbsp chopped chives, reserving the rest for garnish.
- Serve immediately. Garnish with remaining chives.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
17g
Fat
8g
Carbs
6g
