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Seafood and veggie stir-fry recipe

Sorry I don’t have measurements but it will all vary depending on the type of seafood and veggies anyway. This is not a Korean dish. It’s more of pan asian dish I think.
Veggies: onion, carrot, shanghai tips (or bok choy), shiitake mushrooms, king oyster mushrooms, green onion (at the end)
Seafood: shrimp, squid (can add real or fake crab meat, scollops)
Seasoning: garlic, ginger (optional), oyster sauce, soy sauce (optional), rice wine (optional or white wine), salt, pepper, potato starch (bamboo shoots are good too but don’t add too much)

1. Lightly sauté veggies with cooking oil on high heat.
2. Lightly sauté mushrooms (with a slash of water if needed) on high heat.
3. Set aside.
4. Lightly cook seafood on high heat. (Highly recommend thawing seafood completely before cooking for best texture if you are using frozen seafood)
5. When seafood is halfway cooked, combine with veggies and mushrooms.
6. Add oyster sauce, a splash of soy sauce (optional), a splash of rice wine (optional), garlic and ginger(optional). Don’t add too much soy sauce it will make the color too brown. Add oyster sauce to a point where you can taste some saltiness and a good umami.
7. There will be some liquid from veggies and seafood coming out at this point.
8. Mix a little bit of potato starch and cold water and add to thicken the liquid.
9. Taste and add salt gradually to finish seasoning. Finish with pepper and green onions.

You can use other veggies or seafood you like. It will taste good with anything as long as you don’t overcook seafood. High quality fresh seafood makes a huge difference.
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