Sautéed Seafood Assorted

Overview

When I was a child, I lived in a provincial capital city in China. Fish and shrimp would be flown from the seaport to the provincial capital overnight to provide the freshest seafood for the night food stalls in the city center. The aroma of soy sauce and garlic is my most profound taste memory of the city I just moved to when I was a child. Although I haven’t been back for a while now, and I won’t go back for some time in the future, I still hope to recreate the sauce aroma of seafood that has been buried in my taste buds for the past 12 years using fresh ingredients from across the ocean.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• students
• black bean sauce
• chili sauce
• crab legs
• garlic
• mushrooms
• shrimp
• sichuan pepper powder
• tofu
• black pepper
• chopped green onion
• ginger
• ketchup
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients, cut the soft tofu into cubes, cut the unknown but not poisonous mushrooms into strips, cut the ginger into thin slices, and add the chopped green onion and garlic last.

   

2. 2 Heat oil over high heat, add ginger slices, pepper powder, black bean paste, and chili sauce and sauté until fragrant.

   

3. 3 Turn on the heat all the way and add the prepared mushroom strips and stir-fry.

   

4. 4 Add shrimp and crab legs.

   

5. 5 Add tomato paste and stir-fry.

   

6. 6 Finally, when the seafood is almost cooked, add soft tofu to retain the bean flavor of the tofu. Because my crab legs are cooked, it takes less than two minutes to cook them from the time I add the seafood. Raw crab legs take longer.

   

7. 7 Sprinkle chopped green onion and garlic evenly, remove from pan and plate.