• 1 lb. shrimp cleaned and deveined
• 1 lb. small scallops
• 1 lb. squid rings or squid flowers
• 2 tablespoon vegetable oil or more as needed
• 1 tablespoon garlic minced
• 1 teaspoon ginger minced
• ½ cup Onion sliced
• ½ cup savoy cabbage shredded
• 1 cup red bell peppers sliced
• ½ cup sliced carrots
• 1 cup portabella mushrooms, rough chopped
• ½ cup Thai sweet chili sauce or more to taste
• 2 tablespoon soy sauce
• ½ cup scallion onion cut 1-inch pieces
• salt & pepper per taste
Prep the veggies. Sauté garlic & ginger – Add the remaining oil i.e. 1 tablespoon that is left to the pan. Heat until you see smoke. Add the carrots and the peppers to the pan and sauté until softened. Add the reset of the veggies to the pan except the scallion. Sauté until the onion has just softened 4- 5 minutes and there is no raw smell from ginger and garlic. The veggies should be crisp yet cooked through. Remove from pan and set aside.
Sear the shrimps on each side for about 2 minutes on medium-high heat. The shrimps would have a light pink color on them. Keep the fried shrimps aside. Repeat the process with the rest of the seafood.
Add the all of the ingredients back into the pad and toss until well combined. Then add soy sauce, Thai sweet chili sauce and green onion Toss them until all the seafood and veggies are coated with the sauce. This should take 2 – 3 minutes. Season with salt and pepper to taste. Serve with your choice of rice or noodles.
