Fiery Surf & Turf with Vegetables on Rice
Savor the harmonious blend of the earth and sea with this vibrant and fiery dish. Tender squid, juicy chicken (or pork/beef), and succulent shrimp are stir-fried with an assortment of crisp and colorful vegetables. Infused with a spicy, tangy sauce, this dish is perfectly balanced over a bed of fragrant rice. Inspired by the diverse flavors of Mexican cuisine, this satisfying one-dish meal promises to delight your taste buds.
2
Servings
N/A
Calories
22
Ingredients
Ingredients
squid
1/4 lb (scored and cut)
chicken breast
1/4 lb (thinly sliced)
shrimp
1/4 lb (peeled and deveined)
salt
1/4 teaspoon (mixed with cornstarch)
cornstarch
1 teaspoon (mixed with salt)
oil
4 tablespoons (divided)
asparagus
1 cup (cut into sections)
mushroom
1 cup (sliced)
red bell pepper
1/2 (sliced)
water
3 tablespoons (divided)
garlic cloves
3 (sliced)
dried chilies
5 (sliced)
green onion, white part
1/2 cup (cut into 2-inch sections)
sugar
1 teaspoon (for sauce)
vinegar
1 teaspoon (for sauce)
sesame oil
1 teaspoon (for sauce)
dry white wine
1 tablespoon (for sauce)
soy sauce
1 tablespoon (for sauce)
dark soy sauce
1/2 tablespoon (for sauce)
cornstarch
1/2 tablespoon (for sauce)
green onion, green part
1/2 cup (cut into 2-inch sections)
rice
2 cups (cooked)
Instructions
1
Prepare the squid by scoring it in a crisscross pattern and then cutting it into bite-sized pieces.
2
Thinly slice the chicken breast (or pork/beef) to match the size of the squid pieces.
3
In a medium-sized bowl, mix the salt and cornstarch.
4
Add the squid, sliced meat, and shrimp to the cornstarch mixture. Mix well to ensure an even coating.
5
In a small bowl, blend together the sugar, vinegar, sesame oil, dry white wine, soy sauces, 1/2 tablespoon of cornstarch, 2 tablespoons of water, and the green onion sections (green parts). Set this sauce aside.
6
Heat 1 tablespoon of oil in a frying pan or wok over medium-high heat.
7
Add the asparagus, mushrooms, and red bell pepper to the pan with 1 tablespoon of water. Cover and let cook until the vegetables become steamy. Stir-fry briefly to ensure even cooking, then remove the vegetables from the pan and set aside. Wipe the pan clean.
8
Return the pan to the stove and heat 3 tablespoons of oil over medium heat. Add the garlic cloves, dried chili peppers, and the white part of the green onions. Stir-fry until the garlic becomes golden brown and fragrant.
9
Increase the heat to high and add the squid, meat, and shrimp to the pan. Stir-fry quickly until all the proteins are cooked through and separated.
10
Pour the prepared sauce into the pan and return the cooked vegetables. Stir-fry everything together until well combined and heated through.
11
Serve the spicy seafood and meat mixture over freshly cooked rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Fiery Surf & Turf with Vegetables on Rice?
It is a vibrant, spicy stir-fry dish featuring a blend of seafood like squid and shrimp combined with meat and crisp vegetables, served over a bed of fragrant rice.
What proteins are included in this recipe?
This dish includes squid, chicken breast (which can be substituted with pork or beef), and shrimp.
How do I prepare the squid for this dish?
The squid should be scored in a crisscross pattern and then cut into bite-sized pieces.
What vegetables are used in the stir-fry?
The recipe calls for asparagus, mushrooms, and red bell pepper.
Can I use different meats instead of chicken?
Yes, you can substitute the chicken breast with thinly sliced pork or beef.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What is the base of the spicy sauce?
The sauce is made from a blend of sugar, vinegar, sesame oil, dry white wine, soy sauce, dark soy sauce, cornstarch, water, and green onion sections.
Is the Fiery Surf & Turf dish spicy?
Yes, it contains 5 sliced dried chilies, giving it a fiery kick.
What aromatics are used to flavor the oil?
The dish uses sliced garlic cloves, dried chili peppers, and the white parts of green onions to flavor the oil.
How are the proteins prepared before cooking?
The squid, meat, and shrimp are coated in a mixture of salt and cornstarch before stir-frying.
How do I cook the vegetables to keep them crisp?
The vegetables are first steamed briefly in the pan with a tablespoon of water, then removed and set aside to be added back at the end.
What type of wine is recommended for the sauce?
The recipe specifies using 1 tablespoon of dry white wine.
What is the purpose of cornstarch in the recipe?
Cornstarch is used twice: once to coat the proteins for a better texture and once in the sauce to help it thicken.
How is the rice prepared for this dish?
The recipe calls for 2 cups of rice that have been freshly cooked.
What cooking oil should I use?
The recipe uses 4 tablespoons of oil in total, divided for different stages of cooking.
How should the green onions be prepared?
The green onions should be separated into white and green parts, both cut into 2-inch sections.
What is the cultural inspiration for this recipe?
The flavors of this dish are inspired by Mexican cuisine, adapted into a stir-fry format.
How do I ensure the seafood doesn't overcook?
The seafood and meat should be stir-fried quickly over high heat until just cooked through and separated.
Do I need to peel the shrimp?
Yes, the shrimp should be peeled and deveined before being added to the dish.
What kind of soy sauce is required?
The recipe uses both regular soy sauce and dark soy sauce for depth of flavor and color.
What are the key tags for this recipe?
Key tags include seafood, meat, rice, spicy, Mexican, stir-fry, and one-pot meal.
How should the mushrooms and peppers be sliced?
The mushrooms and red bell pepper should both be sliced for even cooking in the stir-fry.
In what order should the sauce be added?
The sauce is poured into the pan after the proteins are cooked, followed immediately by the return of the steamed vegetables.
What is the total amount of protein used?
The recipe uses 1/4 lb each of squid, chicken, and shrimp, totaling 3/4 lb of protein.
Can I make this dish if I don't have a wok?
Yes, a standard medium-high heat frying pan can be used as a substitute for a wok.
Is there any sugar in the recipe?
Yes, 1 teaspoon of sugar is included in the sauce to balance the spicy and tangy flavors.
How do I prepare the garlic?
The three garlic cloves should be sliced and stir-fried until golden brown.
What is the role of sesame oil in the dish?
Sesame oil is used in the sauce to provide a nutty aroma and rich flavor profile.
What should the texture of the vegetables be?
The vegetables should be crisp-tender, achieved by steaming and then briefly stir-frying.
How do I serve the final dish?
Serve the spicy seafood and meat mixture directly over the freshly cooked rice while it is still hot.