- 15 Min. Prep
- 10 Min. Cook
- 4 Servings
- 110 Calories
Learn how to cook our traditional Chinese seafood stir fry with crispy veg and a red chili garnish. Oysters and shrimps offer a fantastic seafood foundation, upon which lotus root, asparagus, and baby corn build by contributing a fresh vegetable bite. Knorr® Chicken Broth Mix is used to season the stir fry, ensuring your meal benefits from its famously satisfying, rich finish. Ready within 10 minutes, this is a brilliantly speedy dish that can be prepared for quick family dinners whenever you need.
- 2 1/2 oz dry oyster, soaked
- 2 tbsp dry shrimp, soaked
- 2 pcs peeled asparagus
- 1 pc peeled lotus root
- 10 pcs baby corn
- 1 pc red chilli pepper
- Seasoning: 1 1/2 tsp Knorr® Chicken Broth Mix, 3/4 tsp sugar, 3 tsp water
Soak the dry oysters and shrimps overnight to rehydrate. The lotus root can also be soaked in cold water with a dash of vinegar if you want to prevent discoloration.
Dice the soaked oyster and shrimp, then cut the lotus root into strips. Slice the asparagus diagonally into ½ inch thick pieces and cut the baby corn into chunks. Prepare the red chili garnish by cutting it diagonally, too.
In a wok, fry half of the red chili pepper, along with the oyster and shrimp, until fragrant.
Add in the rest of the vegetables and briefly stir fry.
Toss in all of your seasoning ingredients and stir well. Serve with the red chili garnish sprinkled across the top.
Appetizers & Snacks, Chinese, Knorr® Chicken Broth Mix, Mom’s Favorites, Quick & Easy, Seafood
