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Seafood & Ginger Stir Fry

Serves 4

Metric Imperial Ingredients
15 ml 1 tbsp Oil
7 ml 1 1/2 tsp Fresh ginger, minced
7 ml 1 1/2 tsp Fresh garlic, minced
375 ml 1 1/2 cups Vegetable stock
30 ml 2 tbsp Soy sauce or tamari sauce
30 ml 2 tbsp Brown sugar
1 ml 1/3 tsp Tabasco sauce
Salt and pepper to taste
15 ml 1 tbsp Lemon or lime juice
15 ml 1 tbsp Corn starch
5 ml 1 tsp Sesame oil
35 ml 2 tbsp Rice wine
60 ml 1⁄4 cup Oil
2 cans 2 cans Ocean's Chunk Light Tuna (170g or 184g) or Pink Salmon (180g or 213g), drained
225g 1 cup Imitation crab (optional)
900g 4 cups Asian blend frozen vegetables, thawed, drained
900g 4 cups Cooked rice or noodles

Chef's Tips

Garnish with sunflower seeds or cashews for crunch.
Substitute your own favourite fresh vegetables if time allows.


  1. Heat the oil in a small saucepan. Add the ginger and garlic and stir fry for 30 seconds over medium heat to bring out the flavour. Add the stock, soy sauce, brown sugar, Tabasco, sesame oil and lemon juice. Bring to a boil, stirring.
  2. Dissolve the corn starch in the rice wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from heat and set aside.
  3. Have all ingredients ready. Heat the oil in a large skillet over high heat until very hot. Add the vegetables and sauté until crisp-tender, about 1-2 minutes. Add the sauce, the tuna or salmon and Surimi in chunks and season to taste as necessary. Heat through briefly and serve at once over rice or noodles.

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