Flavorful Seafood and Pepper Stir-fry
A Delicious Treat! Seafood and Pepper Stir-fry Wrapped in Tortillas
Packed with chewy squid and plump shrimp! This Seafood and Pepper Stir-fry is extra special when served wrapped in soft tortillas instead of steamed buns. Enjoy a satisfying meal or a delightful snack with simple ingredients. For an even more luxurious touch, you can add ingredients like sea cucumber or other premium seafood, making it perfect for home parties or even as a commercial product. It’s versatile too – enjoy it with tortillas for a fusion dish, or serve it over rice as a donburi.
Main Ingredients- Tortillas, as needed
- 1 Squid, prepared
- 12 Shrimp, peeled and deveined
- 10 Peppers (e.g., Korean chili peppers or red chilies)
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Onion
Seasoning Ingredients- 2 Tbsp Chili oil
- 1 Tbsp Minced garlic
- 2 Tbsp Chopped green onions
- 1/2 tsp Ginger powder (or a little minced ginger)
- 1 Tbsp Cooking wine (Mirin)
- 1 Tbsp Soy sauce
- 2 Tbsp Oyster sauce
- 1/2 Tbsp Sugar
- 2 Tbsp Chili oil
- 1 Tbsp Minced garlic
- 2 Tbsp Chopped green onions
- 1/2 tsp Ginger powder (or a little minced ginger)
- 1 Tbsp Cooking wine (Mirin)
- 1 Tbsp Soy sauce
- 2 Tbsp Oyster sauce
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
Prepare all ingredients thoroughly. If using pre-cleaned squid, it will save time. Similarly, shrimp that are already peeled and deveined are convenient. (Refer to preparation guides for details: [Insert Link])
Step 2
Cut the red and yellow bell peppers in half, then remove the stem and the white pith from the inside.
Step 3
To make it easier to julienne into uniform strips, slice off the top and bottom ends of the bell peppers to create a flat surface. Tip: The leftover trimmings from the top and bottom can be finely chopped and added to omelets or fried rice for a waste-free approach.
Step 4
Julienne the bell peppers into strips about 0.2 cm thick.
Step 5
Cut the chilies in half lengthwise.
Step 6
Carefully remove the seeds from the chilies. If you prefer it spicier, you can leave some of the seeds in.
Step 7
Julienne the chilies to a similar thickness as the bell peppers. This will create a visually appealing mix of colors.
Step 8
Julienne the onion to match the thickness of the other vegetables.
Step 9
Score the inside of the squid body with diagonal cuts. This helps the seasoning to penetrate better and makes the squid more tender when cooked. Tip: Tilt your knife slightly and make cuts in one direction, then make another set of cuts in the opposite direction to create a diamond pattern.
Step 10
Slice the scored squid into halves.
Step 11
Cut the squid into strips about 1 cm thick, ensuring a pleasant bite. Slice the tentacles to a similar length as the body and prepare them together.
Step 12
All the ingredients are now prepped and ready! It looks wonderfully abundant.
Step 13
Heat the chili oil, minced garlic, chopped green onions, and ginger powder in a pan over medium heat. Sauté gently, ensuring the garlic doesn’t burn, until fragrant. Tip: You can use fresh minced ginger or ginger juice instead of ginger powder. Adding a tablespoon of cooking wine (mirin) at this stage can help eliminate any gamey odors; if you don’t have it, you can omit it.
Step 14
Once the garlic turns golden and aromatic, add the julienned onion and stir-fry over high heat. Tip: It’s important to cook the onion until it becomes translucent to bring out its natural sweetness. From this point onwards, cook everything over high heat for quick results.
Step 15
When the onion starts to turn translucent, add the shrimp and squid, cooking wine, and soy sauce. Stir-fry quickly to ensure the seafood cooks evenly and remains tender. Cooking over high heat is key here.
Step 16
Just as the seafood is nearing doneness, add the julienned bell peppers and chilies, along with the oyster sauce and sugar. Continue to stir-fry rapidly over high heat until all ingredients are well combined.
Step 17
Tip: If the mixture seems too watery due to the vegetables releasing moisture, you can thicken it by gradually adding a cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) until it reaches your desired consistency. This step is optional.
Step 18
Once the vegetables are slightly wilted, sprinkle with a little black pepper to finish. Taste and adjust seasoning if needed, adding more oyster sauce if necessary. A few drops of sesame oil can also be added for extra fragrance, according to your preference.
Step 19
Warm the tortillas by lightly toasting them in a dry pan over low heat. Once warm, cut each tortilla into four equal wedges.
Step 20
Serve the finished Seafood and Pepper Stir-fry in a dish, and enjoy it by wrapping it in the warm tortillas. The combination of the soft tortilla and the flavorful stir-fry is truly delicious!
