Asian Seafood Stir-Fry

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Enjoying delicious seafood stir-fry doesn't require an expensive trip down to the local Asian restaurant. Make Asian seafood stir-fry with help from a food enthusiast in this free video clip.

Part of the Video Series: Healthy & Delicious Meals
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Video Transcript

Hi, I'm Randy Rabney from I'm a chef, a coach and an expert on teaching people how to have the freedom to eat real food without getting fat and this is how to make an Asian seafood stir-fry. Today, I'm going to show you how to make an Asian seafood stir-fry by making a shrimp with broccoli dish and the first thing that I'm going to do is start with this heavy metal skillet that I'm going to heat on high heat. You'll notice that I'm just using a regular pan and I'm not using a Wok, so if you don't own a Wok, don't let that stop you from making a stir-fry. So to my pan I'm going to add some virgin coconut oil and that's what I'm using as my oil today. This is an unrefined organic oil. It's a very stable fat for cooking so it's great from a culinary point of view and to the oil I'm going to add two cloves of sliced garlic and then some thinly sliced fresh ginger. Now you could add as much as you'd like, just remember, it's your food. So you add ingredients to make it taste the way you like it. Now I'm just going to let the garlic get golden and then I'm going to add my shrimp. What I'm using today is a cleaned and de-veined shrimp and I've removed all of the shell including the tail. So I'm putting the shrimp in the pan and you see that this oil is nice and hot, it's beginning to sputter so you want to be careful not to burn yourself and I'm just going to allow my shrimp to get started and I'm actually going to take a small pinch of unrefined sea salt. I don't want to take too much because I'm going to be adding tamari, which is an organic, gluten-free soy sauce towards the end and the tamari is also a very salty taste. So I'm just getting these started. I certainly don't want them to overcook. I'm turning them now. I'm going to add in my broccoli. I'm taking a nice big hand full of the broccoli and now comes the stir-frying. There really is a constant stirring going on, cooking over very very high heat. I like my broccoli to stay crispy as well. I don't like when broccoli gets overcooked or mushy. I don't like it from a culinary point of view and I don't like it from a nutritional point of view. So we just want to make sure that our shrimp are cooked through and around the time that the shrimp is cooked through our broccoli should be ready as well. Remember we started this dish with some garlic and ginger as our flavor base and now we're going to add some additional condiment. I'm using the tamari that I talked about, the organic gluten-free soy sauce, and I'm using some Mirin which is a sweet rice cooking wine and when you go to buy Mirin be careful, you need to read the ingredients because some of them have been sweetened with things like high fructose corn syrup or other added sweeteners. This product is an organic one and it is naturally sweetened and lastly, I'm going to be adding some toasted sesame oil. So I'm going in with some tamari, not too much. It's a strong flavor. It might be stronger than the soy sauce that you're used to and so that's our salty flavor. And I'm using the sweet Mirin because the salt will be balanced by the sweet. And then I'm going with just a little bit of this toasted sesame oil and I'm actually going to shut off the heat. I'm going to give it another quick stir and there we have our dish. I'm Randy Rabney from and this is how to make an Asian seafood stir-fry. Um, that's good.


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