Stir-Fried Seafood (Do Bien Xao)


  • 2 tablespoons vegetable oil
  • 3 ounces fresh ginger, peeled and julienned
  • 3 scallions, root ends and tough green tops removed, cut into 1 1/2" pieces and halved lengthwise
  • 1 carrot, peeled and thinly sliced diagonally
  • 4 ounces snowpeas
  • 8 medium shrimp, shelled, butterflied, deveined
  • 8 large sea scallops, shelled
  • 12 squid tubes, halved lengthwise and scored
  • 1/2 cup chicken stock
  • 1 tablespoon fish sauce
  • coarse sea salt
  • freshly ground black pepper
  • 4 sprigs cilantro, stems removed


  • Heat the oil in a wok over high heat. Stir-fry the ginger and scallions until fragrant, about 3 minutes. Add the carrots and stir-fry for 3 minutes. Add the snow peas, shrimp, scallops, squid, chicken stock and fih sauce and season with salt and pepper.
  • Stir-fry until the seafood turns opaque and is cooked through, about 6 minutes total. Transfer to a serving platte, garnish wit cilantro, and serve with rice or thin and crispy egg noodles.


  • Source:
  • ""Authentic Vietnamese Cookiing: Food from a Family Table""
  • SOURCE: Corinne Trang