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This recipe is a great way to enjoy fun holidays creating a Gluten Free delicious Asian seafood and veggie stir-fry for you and your family. This sauce combines both spicy and sweet elements, drawing inspiration from various Asian culinary traditions and making it a memorable holiday!
Stir Fry
"This recipe is a great way to enjoy fun holidays creating a Gluten Free delicious Asian seafood and veggie stir-fry for you and your family. This sauce combines both spicy and sweet elements, drawing inspiration from various Asian culinary traditions and making it a memorable holiday!" - Pamela Jones
Charboy’s
½ Cup and 4 oz of Charboy’s Hot & Sweet Asian Sauce
3 Cups Broccoli Florets
2 Cups of 16-20 Count Shrimp (large)
2 Cups of Sugar Snap Peas
2 Cups of Seafood Scallops (large)
2 Large Red Peppers, (cut into strips)
1 Cup of Raw Calamari Rings (optional)
1 Medium Red Onion (purple in color)
2 Tablespoons of Fresh Ginger (finely chopped)
1 Box of Brown or White Rice (6.0 oz)
2 Garlic Cloves (finely chopped)
1 Tablespoon of Butter or Olive Oil Optional for fresh vegetables
(2 (1b) bags of frozen stir-fry vegetables , thawed and drained
Step 1: In large bowl, mix together all fresh vegetables with ½ cup of Charboy’s Hot & Sweet Asian sauce and set aside. (Optional use 2 bags of frozen vegetables). In a separate large bowl, mix together all seafood with 4 oz of Charboy’s Hot and Sweet Asian sauce; set aside.
Step 2: Boil and cook rice with 1 tablespoon of butter or olive oil. Heat oil in 2 large skillets over medium-high heat. Add fresh vegetables into one skillet, cook and stir for 2-3 minutes. Add seafood in another skillet, cook and stir 2-3 minutes.
Step 3: Serve seafood and vegetables over cooked rice.
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