I love seafood, but unfortunately I’m currently in Iowa — so no ocean, which means no fresh seafood either. I end up with the frozen stuff from Hy-Vee or Walmart (better than nothing!).
This (like all stir-fry) recipes are relatively easy to do. You really can’t mess up anything when you’re stir-frying in a wok. If you don’t have a wok, a large skillet is fine too. Woks are great for cooking because they heat up really fast and the heat is evenly distributed so that everything is cooked.
The ingredients that I use (but can be substituted or completely eliminated to your taste) are: cilantro, red and green bell pepper, garlic, mushrooms, onion, and shrimp (you can use chicken or pork instead of shrimp). You can buy frozen raw vegetables in a bag too if you’re feeling lazy — I’m starting to think Americans are so overweight because everything is in a bag nowadays!
You can buy frozen shrimp that’s already cooked in the bag, or raw in the bag, or if you’re lucky and have access to fresh shrimp I highly suggest using fresh instead. Shrimp doesn’t take a long time to cook; so depending on which route you went with the shrimp, you might have to do a little bit of work. If you got fresh shrimp, just wash the shrimp in cold water and remove the head, then with a paring knife slit the shrimp down the middle, and remove the shell and vein from the body.
Heat the wok up with cooking oil, stir-fry the shrimp for a few minutes (you’ll know they’re cook when they start turning pink-ish), and remove from wok on to a plate. Add oil to the wok and put the vegetables in and stir-fry for a few more minutes, then add soy sauce, oyster sauce, and Hoisin sauce (this is a Chinese sauce that has a Romanize name, the word pronounced in Cantonese means “seafood”). Add the shrimp back into the wok with the vegetables, stir-fry for about two more minutes, and that’s it — you’re done!
This recipe is great with any variety of Chinese vegetables. Other vegetables that can be used are: carrots, snow peas, Chinese celery, bitter melon, mung bean sprouts, kohlrabi, and/or napa cabbage.