Name: Vietnamese Seafood Stir-Fry with Lemongrass
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Cuisine: Vietnam
Ingredients: 1 lb (450 g) large shrimp, peeled and deveined, thawed if frozen; 12 oz (340 g) cleaned squid, thawed if frozen, bodies cut into ½-inch (1 cm) rings and tentacles left whole or halved; 2 tbsp (30 ml) neutral oil, such as canola, divided; 2 stalks lemongrass, tender inner portions finely minced, about 3 tbsp (30 g); 3 cloves garlic, finely chopped, about 1 tbsp (9 g); 1 tbsp (15 g) fresh ginger, peeled and finely grated; 1 medium yellow onion, about 1 cup (150 g) sliced; 1 red bell pepper, about 1½ cups (180 g) thinly sliced; 2 celery stalks, about 1 cup (100 g) sliced diagonally; 2 cups (140 g) bok choy, sliced, keeping the stems and leaves separate; 2 medium tomatoes, about 1½ cups (300 g), cut into wedges; 2 tbsp (30 ml) fish sauce; 1 tbsp (15 ml) oyster sauce; 2 tbsp (30 ml) water; 1 tsp (4 g) granulated sugar; ¼ tsp (0.5 g) ground black pepper; ¼ tsp (1.5 g) fine salt, or less to taste; 2 scallions, about ¼ cup (25 g), thinly sliced; ¼ cup (10 g) cilantro leaves, roughly chopped; 1 lime, cut into 4 wedges, about 2 tbsp (30 ml) juice

Vietnamese Seafood Stir-Fry with Lemongrass

This Vietnamese-style lemongrass seafood stir-fry brings shrimp and squid together with crisp vegetables in a savory fish-sauce and oyster-sauce glaze. It is a quick, rice-friendly take on Vietnamese xào, or stir-fry; ingredients and seasoning vary among regions and households, so this version balances fragrant lemongrass with bright, fresh vegetables.

Ingredients

1 lb (450 g) large shrimp, peeled and deveined, thawed if frozen
12 oz (340 g) cleaned squid, thawed if frozen, bodies cut into ½-inch (1 cm) rings and tentacles left whole or halved
2 tbsp (30 ml) neutral oil, such as canola, divided
2 stalks lemongrass, tender inner portions finely minced, about 3 tbsp (30 g)
3 cloves garlic, finely chopped, about 1 tbsp (9 g)
1 tbsp (15 g) fresh ginger, peeled and finely grated
1 medium yellow onion, about 1 cup (150 g) sliced
1 red bell pepper, about 1½ cups (180 g) thinly sliced
2 celery stalks, about 1 cup (100 g) sliced diagonally
2 cups (140 g) bok choy, sliced, keeping the stems and leaves separate
2 medium tomatoes, about 1½ cups (300 g), cut into wedges
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) oyster sauce
2 tbsp (30 ml) water
1 tsp (4 g) granulated sugar
¼ tsp (0.5 g) ground black pepper
¼ tsp (1.5 g) fine salt, or less to taste
2 scallions, about ¼ cup (25 g), thinly sliced
¼ cup (10 g) cilantro leaves, roughly chopped
1 lime, cut into 4 wedges, about 2 tbsp (30 ml) juice

Instructions

Prepare the seafood and vegetables. Pat the shrimp and squid dry with paper towels; excess water can make a stir-fry steam instead of sear. Slice the onion, pepper, celery, bok choy, and tomatoes, and mince the lemongrass, garlic, and ginger. Have all the ingredients within reach before heating the pan, since the cooking moves quickly. If the lemongrass stalks have tough outer layers, peel those away and use only the tender pale centers.
Mix the sauce. In a small bowl, stir together the fish sauce, oyster sauce, water, sugar, and black pepper until the sugar dissolves. Keep the salt nearby rather than adding it to the sauce immediately; both prepared sauces are salty, and the final seasoning is easier to judge after the seafood and vegetables are cooked.
Heat the pan and soften the aromatics. Set a large wok or wide skillet over medium-high heat for about 1 minute, then add 1 tablespoon (15 ml) of the oil. Add the lemongrass, garlic, and ginger and stir constantly for 30 to 45 seconds, just until fragrant. Do not let the garlic brown deeply, which can make it taste bitter. Add the onion and stir-fry for about 1 minute, until it begins to soften but still holds its shape.
Stir-fry the firm vegetables. Add the remaining 1 tablespoon (15 ml) oil, then the bell pepper and celery. Cook for about 2 minutes, tossing or stirring frequently. Add the bok choy stems and tomato wedges and cook for another minute. Keep the heat high enough to sizzle, but lower it slightly if the aromatics begin to scorch. The vegetables should stay bright and pleasantly crisp, not collapse into a wet sauce.
Cook the seafood. Add the shrimp and squid, spreading them across the pan as much as possible. Stir-fry for 2 to 3 minutes, turning the shrimp and squid so they cook evenly. Add the bok choy leaves and the prepared sauce, then toss for 1 to 2 minutes, until the leaves wilt and the sauce coats the ingredients. Use an instant-read food thermometer to check the largest shrimp and thickest squid piece; the USDA FSIS safe minimum temperature for seafood is 145°F (63°C). If any piece has not reached that temperature, continue cooking briefly and check again. Avoid prolonged cooking, which can make squid tough.
Finish and serve. Turn off the heat and stir in the scallions and cilantro. Taste a bite with a little sauce before deciding whether to add the measured salt; if it needs more brightness, squeeze in a little lime juice. Divide among four plates and serve promptly with lime wedges.

Tips

Dry seafood for better browning. Thawed shrimp and squid can release a surprising amount of water. Drain them well and pat them dry before they go into the pan. If your skillet is small, cook the seafood in two batches so it sears rather than steams, then return both batches to the pan when you add the sauce.
Prepare lemongrass carefully. The outer layers are fibrous, and the thick base can be difficult to chop finely. Remove the dry layers, trim off the woody top, and mince the tender center as finely as possible. If fresh lemongrass is unavailable, use 1 tablespoon (15 ml) lemongrass paste; its flavor is usually softer and may include added salt, so taste before seasoning.
Use fish sauce thoughtfully. Fish sauce gives the dish its characteristic savory depth. If you cannot use it, substitute 1½ tablespoons (22 ml) low-sodium soy sauce, but expect a less distinctly Vietnamese flavor. Check the oyster sauce label too; vegetarian mushroom-based oyster-style sauce is an option, though it changes the finished taste and may not be suitable for every dietary need.
Keep the vegetables crisp. Cut the ingredients before turning on the stove and add the firmer vegetables before the leaves. A crowded pan and low heat encourage watery vegetables. If the sauce seems thin, let it bubble for another 30 seconds rather than adding flour or starch, which can make the light coating heavy.

Serving Suggestions

Serve the stir-fry as soon as it is cooked, with steamed jasmine rice to catch the savory sauce. Plain rice is a useful match because the seafood and sauce are already well seasoned; brown rice also works if you prefer its nuttier flavor. For a noodle meal, spoon the stir-fry over cooked rice vermicelli or flat rice noodles and add a little lime at the table. Cook noodles according to their package directions and keep them separate until serving so they do not soak up all the sauce while the seafood waits.

A simple side of sliced cucumber, lightly dressed lettuce, or quick-pickled carrot and daikon gives the meal a cool, tangy contrast. You can also put extra lime wedges, sliced scallions, and cilantro on the table so diners can finish their own portions. If serving family-style, transfer the stir-fry to a warm platter rather than leaving it in the hot wok; residual heat can keep cooking the squid and soften the vegetables.

Variations

Make the vegetable mix your own while keeping the seafood and fast cooking method consistent. Snow peas, green beans, mushrooms, or thinly sliced cabbage can replace some of the bell pepper or celery. Add sturdy vegetables early enough to become tender, and add delicate greens near the end. Pineapple is another possible addition: use about 1 cup (165 g) of drained chunks in place of some of the tomato for a sweeter, tangier result. The balance will shift, so taste the sauce before adding salt or extra lime.

For a mild chile warmth, add one thinly sliced bird’s-eye chile with the garlic, or serve sliced chile separately for people who want more heat. To make a shrimp-only version, use 1¾ lb (790 g) peeled shrimp in place of both kinds of seafood and cook in batches if needed. For a squid-focused version, use 1¾ lb (790 g) cleaned squid, cut into rings, and take care not to overcrowd the pan. Seafood stir-fries have many household variations; this flexible combination is Vietnamese-inspired rather than a claim to one definitive regional formula.

Storage and Reheating

Transfer leftovers to a shallow covered container and refrigerate within 2 hours of cooking. Cooked seafood stir-fry can be kept refrigerated for 3 to 4 days, although shrimp and squid are usually at their best in texture during the first 1 to 2 days. For the best quality, store rice separately from the stir-fry so it does not absorb the sauce. Discard leftovers that have been left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C).

Reheat only the amount you plan to eat. Warm it in a skillet over medium heat with a tablespoon (15 ml) of water, stirring gently until hot throughout, or microwave it in a covered, microwave-safe dish, stirring halfway through. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. The seafood may become firmer with reheating, so avoid repeated warming and cooling. You can freeze the cooked stir-fry in a tightly sealed freezer-safe container for up to 2 months for best quality, though the vegetables will soften after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I use frozen shrimp and squid?

Yes. Thaw them in the refrigerator overnight, or keep them in a leakproof bag under cold running water until thawed. Drain and pat them very dry before cooking. Do not thaw seafood on the counter, and do not put frozen seafood straight into a crowded hot pan; it releases water and makes even cooking harder.

How do I know when shrimp and squid are done?

Use an instant-read thermometer and check the largest shrimp and a thick piece of squid for 145°F (63°C), the USDA FSIS safe minimum for seafood. Shrimp also turn opaque and curl as they cook, while squid turns opaque and firms up. Those visual clues are useful, but the thermometer is the reliable safety check, especially when pieces vary in size.

What can I use instead of oyster sauce?

Use vegetarian mushroom oyster-style sauce in the same quantity for a similar savory note, or use 1 tablespoon (15 ml) additional low-sodium soy sauce with ½ teaspoon (2.5 ml) sugar. The soy-based option tastes saltier and less rounded, so taste before adding the optional salt. Check ingredient labels if you are avoiding shellfish, soy, or other allergens.

Can I prepare any part of the recipe ahead?

Yes. Slice the vegetables and mix the sauce up to a day ahead, storing them separately in covered containers in the refrigerator. Lemongrass, garlic, and ginger can also be chopped a few hours ahead. Keep raw seafood covered on the lowest refrigerator shelf, separate from ready-to-eat foods, and cook it promptly; do not leave it marinating at room temperature.

Can I make this without a wok?

Yes. A wide, heavy skillet works well, provided it is large enough to give the seafood and vegetables room. If the pan is narrow or your stove does not maintain high heat, cook the shrimp and squid in batches and set them aside while you stir-fry the vegetables. Return the seafood to the pan to finish with the sauce, checking the temperature before serving.

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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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