Ocean’s Seafood and Ginger Stir Fry
Serves 4
Ingredients
| 15 ml | oil | 1 tbsp. |
| 7 ml | fresh ginger, minced | 1-1/2 tsp. |
| 7 ml | fresh garlic, minced | 1-1/2 tsp. |
| 375 ml | vegetable stock | 1-1/2 cups |
| 30 ml | soy sauce or tamari sauce | 2 tbsp. |
| 30 ml | brown sugar | 2 tbsp. |
| 1 ml | Tabasco sauce | 1/3 tsp. |
| salt and pepper to taste | ||
| 15 ml | lemon or lime juice | 1 tbsp. |
| 15 ml | corn starch | 1 tbsp. |
| 5 ml | sesame oil | 1 tsp. |
| 35 ml | rice wine | 2 tbsp. |
| 60 ml | oil | 1⁄4 cup |
| 2 cans | Ocean's Chunk Light Tuna (170g or 184g) or Pink Salmon (180g or 213g), drained | 2 cans |
| 225 g | imitation crab (optional) | 1 cup |
| 900 g | Asian blend frozen vegetables, thawed, drained | 4 cups |
| 900 g | cooked rice or noodles | 4 cups |
Chef's Tips
Garnish with sunflower seeds or cashews for crunch.
Substitute your own favourite fresh vegetables if time allows.
Directions
| 1 | Heat the oil in a small saucepan. Add the ginger and garlic and stir fry for 30 seconds over medium heat to bring out the flavour. Add the stock, soy sauce, brown sugar, Tabasco, sesame oil and lemon juice. Bring to a boil, stirring. |
| 2 | Dissolve the corn starch in the rice wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from heat and set aside. |
| 3 | Have all ingredients ready. Heat the oil in a large skillet over high heat until very hot. Add the vegetables and sauté until crisp-tender, about 1-2 minutes. Add the sauce, the tuna or salmon and Surimi in chunks and season to taste as necessary. Heat through briefly and serve at once over rice or noodles. |
