Stir Fry Seafood

Seafood for Stir-frying: Shrimp, Scallops, Squid, cubes or strips of firm fish (halibut, monkfish, salmon, swordfish, tuna, shark)

Technique tips: Stir-frying cooks small pieces of food in a pan over high heat. The food cooks very quickly, so you must stir almost constantly to cook evenly and to avoid sticking. It is important to choose firm seafood that will hold together when stirred and not fall apart
as it cooks. Also, avoid overheating the pan. or the food will release liquid and poach rather than fry; cooking in batches alleviates this.
A wok is ideal for stir-frying because it is deep and the evenly sloping sides make easy work of stirring the ingredients, but you can use a
large skillet instead. Because a variety of vegetables can be stir-fried with seafood, all you need is rice to make a complete meal.


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