Seafood Salpicao in a Long Handle Wok
Zesty Brothy Seafood Salpicao in a Long Handle Wok
ingredients
- 1 teaspoon hot sesame oil
- 1 tablespoon brown sugar
- ¼ cup oyster sauce
- ¼ cup vegetable or meat broth
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- 4 garlic cloves, crushed and chopped
- 1 medium onion, cut into 1-inch pieces
- 4 ounces shiitake mushrooms, sliced
- ¼ pound medium shrimp, shelled and deveined
- 1 cup broccoli florets
- ¼ pound scallops, cut in half widthwise
- 2 cups sugar snap or snow pea pods
- 1 red bell pepper, cut into 1-inch pieces
- ¼ pound squid tentacles, rinsed in cold water
steps
- 1.
In a small bowl, whisk together the sesame oil, brown sugar, oyster sauce, broth, and cornstarch. Set aside.
- 2.
In a Barebones Long Handle Wok over a live fire, heat the cooking oil until it shimmers.
- 3.
Add the garlic and onion, stirring for 1 minute until fragrant.
- 4.
Incorporate the mushrooms, stirring for another minute.
- 5.
Toss in the shrimp and stir-fry for 1 minute until they turn pink.
- 6.
Add the broccoli and continue stir-frying for 1 minute.
- 7.
Introduce the scallops, stirring for 30 seconds until they start to sear.
- 8.
Mix in the pea pods and bell pepper, stir-frying for 1 minute until they are tender-crisp.
- 9.
Finally, add the squid and stir-fry for another 30 seconds.
- 10.
Pour the sesame oil mixture into the wok, stirring until a glaze forms.
- 11.
Serve hot over steamed rice.
