Mixed Seafood Stir-Fry Recipe with Garlic and Ginger

This mixed seafood stir-fry combines shrimp, scallops, squid, crisp vegetables, and a savory garlic-ginger sauce in one hot pan. It cooks quickly, and adding the seafood in stages helps keep it tender while the vegetables stay bright and crisp.

Ingredients

1 pound (454 g) raw mixed seafood, thawed if frozen, such as peeled shrimp, scallops, squid, and boneless white fish cut into bite-size pieces
2 tablespoons (30 ml) neutral cooking oil, such as canola or avocado oil, divided
1 medium red bell pepper, about 5 ounces (150 g), thinly sliced
2 cups (180 g) broccoli florets, cut into small, even pieces
1 cup (100 g) trimmed snow peas
3 scallions, about 1.5 ounces (45 g), thinly sliced, with white and green parts separated
3 garlic cloves, about 9 g, finely minced
1 tablespoon (15 g) finely grated fresh ginger
3 tablespoons (45 ml) regular soy sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) unseasoned rice vinegar
2 tablespoons (30 ml) water
1 teaspoon (3 g) cornstarch
1 teaspoon (4 g) packed brown sugar
¼ teaspoon (0.5 g) ground white or black pepper
1 teaspoon (5 ml) toasted sesame oil, optional
1 teaspoon (3 g) sesame seeds, optional, for serving

Instructions

Prepare the seafood and vegetables. Use seafood that is raw, fully thawed, and ready to cook; pat it thoroughly dry with paper towels so it sears rather than releases excess water. If starting with frozen seafood, thaw it in the refrigerator before cooking, not on the counter. Cut any large fish or squid pieces into similar bite-size pieces. Slice the vegetables and keep the seafood separate from ready-to-eat ingredients.
Mix the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, water, cornstarch, brown sugar, and pepper until the cornstarch is dissolved. Set it beside the stove. Stir it again just before adding it, since cornstarch settles to the bottom.
Heat the pan. Set a large wok or wide skillet over high heat for about 1 minute. Add 1 tablespoon (15 ml) of the oil and swirl it over the cooking surface. Have a clean plate ready for the seafood. A wide pan gives moisture room to evaporate; if your pan is small, cook the seafood in two batches rather than crowding it.
Cook the seafood. Add the seafood in a single layer, working in batches if needed. Stir-fry for about 3–4 minutes, turning pieces as they cook, until shrimp are opaque and curled, scallops are opaque and firm, and squid is opaque. If the mix includes fish, check the thickest piece with a food thermometer: the USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). Transfer cooked seafood to the clean plate. Avoid leaving it in the hot pan while you cook the vegetables, or it can turn tough.
Stir-fry the vegetables. Add the remaining 1 tablespoon (15 ml) oil to the pan. Add the broccoli and bell pepper and stir-fry for 2 minutes. Add the snow peas and the white parts of the scallions; cook for another 2 minutes, stirring often. The broccoli should be bright green and beginning to soften, while the snow peas still have some snap. If the pan looks dry or the vegetables begin to stick, add 1 tablespoon (15 ml) water.
Add the aromatics and sauce. Add the garlic and ginger and stir for about 30 seconds, just until fragrant; do not let the garlic brown. Stir the sauce once more, pour it into the pan, and toss for about 1 minute. It should bubble and thicken into a light glaze that coats the vegetables. If it becomes too thick before the seafood is warmed through, loosen it with a splash of water.
Finish and serve. Return the seafood and any juices on the plate to the pan. Toss gently for 1–2 minutes, just until everything is hot and evenly coated. Stir in the green scallion tops and, if using, the sesame oil. Serve right away with sesame seeds if desired. Keep raw-seafood utensils and plates separate from the clean plate used for cooked seafood.

Tips

Dry seafood well. Surface moisture is the main reason a stir-fry turns watery instead of lightly seared. Drain thawed seafood in a colander, then blot it dry. If the seafood mix has very small pieces, cook them quickly and remove them as soon as they are done; the larger pieces may need a little longer.
Give the pan space. A crowded pan cools down and steams its contents. Cook the seafood in batches if necessary, and do the same with vegetables if your skillet is narrow. Return everything to the pan only after the sauce has thickened.
Adjust the salt carefully. Soy sauce and oyster sauce vary in saltiness, so taste the sauce before it goes into the pan and use low-sodium soy sauce if you prefer a milder result. Add a little water or rice vinegar to balance a sauce that tastes too intense; extra soy sauce is easy to add but hard to take back.
Use a suitable substitute. For a shellfish-free version, replace oyster sauce with mushroom-based vegetarian oyster sauce; it keeps a similar savory quality but has a slightly earthier flavor. If you cannot find rice vinegar, use mild cider vinegar, starting with 2 teaspoons (10 ml) and adding more to taste.

Serving Suggestions

Serve the stir-fry hot over steamed jasmine rice, brown rice, or plain long-grain rice so the grains catch the glossy sauce. For a lighter, more vegetable-forward plate, spoon it over rice noodles, cooked soba, or cauliflower rice. If using noodles, cook and drain them separately according to their package directions, then either serve the stir-fry on top or toss them into the pan at the very end. Avoid adding uncooked noodles directly to the sauce, which does not contain enough liquid to cook them evenly.

A simple side of sliced cucumber, lightly dressed greens, or extra steamed broccoli makes the meal feel complete without competing with the seafood. Set out lime wedges, chili crisp, or thinly sliced fresh chili for anyone who wants more brightness or heat. Because the sauce already brings salt and savory flavor, taste before adding extra seasoning at the table.

Variations

Choose your seafood mix: A balanced mix could include shrimp, scallops, squid, and firm white fish, but you do not need all four. Use 1 pound (454 g) total, and cut larger pieces to a similar size so they cook at roughly the same rate. If using a packaged mix, check whether it is raw or already cooked. Add cooked seafood only at the end, long enough to heat through, rather than stir-frying it for the full seafood-cooking step.

Change the vegetables: Thinly sliced carrots, bok choy, mushrooms, or green beans can replace some of the broccoli, pepper, or snow peas. Cut firm vegetables thinly so they soften in the short cooking time. Add carrots and green beans with the broccoli; add leafy greens near the end because they wilt quickly. Frozen vegetables can release extra water, so thaw and drain them first if you use them.

Make it spicier or less sweet: Add ½ teaspoon (2.5 ml) chili-garlic sauce to the sauce mixture, or serve chili oil at the table. For a less sweet sauce, omit the brown sugar; for a rounder, sweeter glaze, keep it as written rather than adding a large amount. A squeeze of lime at serving gives a sharper citrus note, while toasted sesame seeds add crunch.

Make it gluten-free: Use tamari labeled gluten-free instead of soy sauce and choose a gluten-free oyster-style sauce. Check labels on every bottled sauce, since ingredients and manufacturing practices vary. This swap keeps the recipe savory, though the final flavor may be a little different depending on the sauces used.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. Cooked seafood stir-fry can be refrigerated for 3–4 days; for the best seafood texture, plan to eat it within about 2–3 days. Do not leave it at room temperature for longer periods. If you need to keep it longer, freeze it in a sealed freezer-safe container, though the vegetables and seafood may soften after thawing.

For reheating, warm a portion in a skillet over medium heat with a teaspoon or two of water, stirring gently until steaming hot. You can also microwave it in a covered, microwave-safe dish, stirring partway through so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and reheat only the portion you plan to eat. Repeated heating can make seafood rubbery, so short, gentle reheating is preferable.

Frequently Asked Questions

Can I use frozen mixed seafood?

Yes. Thaw it in the refrigerator, ideally overnight, then drain it well and pat it dry before cooking. Some packaged seafood mixes hold more water than fresh seafood, so drying is particularly helpful. Do not put a frozen block straight into the wok: it will cool the pan and release enough liquid to prevent a good stir-fry.

Should I use raw or pre-cooked seafood?

Raw seafood is the best fit for the cooking times in this recipe because it can sear briefly and then finish in the sauce. Pre-cooked seafood is convenient, but it only needs to be warmed through; stir it in during the final minute or two. Check the package and avoid cooking it for the full time listed for raw seafood, which can make it dry or chewy.

How do I keep the seafood from becoming rubbery?

Dry it well, cook in a hot pan without crowding, and remove it as soon as it is done. Seafood pieces vary in size, so use visual cues as well as the timing: shrimp turn opaque, scallops become opaque and firm, and squid turns opaque. Return everything to the pan only briefly to coat it in the sauce.

What can I use instead of oyster sauce?

Mushroom-based vegetarian oyster sauce is the closest practical substitute and works in the same quantity. It has a savory, earthy flavor but will not taste exactly like oyster sauce. If you cannot find it, use an extra tablespoon (15 ml) of soy sauce plus 1 teaspoon (5 ml) of hoisin sauce; the result will be sweeter and less deeply savory.

Can I make the sauce ahead?

Yes. Whisk the sauce ingredients together and refrigerate them in a covered container for up to 2 days. Stir thoroughly before using because the cornstarch settles. Prepare the vegetables ahead as well if convenient, but keep raw seafood covered and refrigerated separately, and cook the stir-fry just before serving for the best texture.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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