Multi Cooker

Sauteed Seafood

  • Main Dish

This seafood loaded Chinese stir fry is packed with perfectly cooked scallops and shrimp, and tender/crisp broccoli, lacquered in a glossy oyster and soy based sauce. Make it easily at home in your multicooker!

  • Servings 2
  • Preparation
  • Cooking

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 4 ounces broccoli, chopped bite size
  • 10 ounces mix of scallops, shrimp, squid, or other seafood
  • ½ teaspoon cornstarch
  • 1 teaspoon sake
  • 1 ½ tablespoons water or chicken broth
  • 1 tablespoon oyster sauce
  • 1 ½ tablespoon soy sauce
  • 1 teaspoon toasted sesame oil

Directions

  • Turn the multi cooker on and select the saute option.
  • Set the heat to high and press start.
  • Set the cooking time to 21 minutes and press start. The multi cooker will take a few minutes to preheat and will beep when it’s ready.
  • Add the olive oil and broccoli, and saute for 5 minutes.
  • Take the broccoli out and transfer it to a bowl. Set aside.
  • Add the garlic and mixed seafood and saute for 7 minutes.
  • Return the broccoli to the inner pot and saute for 3 minutes.
  • Mix the cornstarch, sake, water, oyster, soy sauce, and sesame oil in a bowl.
  • Add the sauce to the stir fry and toss to coat the seafood and broccoli evenly. Saute for the remaining few minutes.
  • Transfer to a plate and serve immediately.

SAUTEED SEAFOOD STIR FRY

The best stir fries present themselves as an all in one meal – covering veggies, protein and (if you’re serving over cooked rice) a starch. This sauteed seafood recipe covers a lot of bases in terms of tender shrimp and broccoli pieces coated in a savory Chinese inspired sauce. And it’s so easy to cook at home in the multi-cooker, there’s no need to do a takeout run at all.

HOW TO MAKE SAUTEED SEAFOOD IN A MULTICOOKER

When you select the saute setting on your Tiger Cookpot Multi Cooker, that means you’ll be cooking with the lid open – using the inner pot much as you would a frying pan or wok. Incidentally, that’s the same setting we recommend for vegetable sides like asparagus, proteins like sauteed salmon – and composed dishes like ratatouille. For this seafood stir fry, we recommend starting with the broccoli and garlic – and then adding the seafood afterwards (check our specific timing recommendations in the recipe card above). Stir in the sauce just prior to serving.

RECIPE TIPS AND VARIATIONS

  • Cut the broccoli into pieces that are roughly the same size. This ensures that the broccoli pieces will all cook at the same rate.
  • Don’t skip the cornstarch in the stir fry sauce. When cornstarch is mixed with liquid, it forms a slurry that thickens sauces when heated. Cornstarch is the secret ingredient Chinese restaurants use to make those thick, glossy sauces we love in stir frys.
  • Use the seafood you like best. There’s no hard and fast rule here. Use the proteins you like best – and what looks freshest at the market.
  • Add some heat. A bit of fresh jalapeno or chopped Thai chili is sure to deliver fire. If using, start with a little. You can always add more!

Products used in this recipe

Electric Multi-Cooker COL-A40U

The compact cooker for daily use. A 2.6 qt (2.5 L) multi-cooker that allows you to make great-tasting dishes w […]

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Multi Cooker

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