Stir-fry Taiwanese-style Scallops And Shrimp

Stir-fry Taiwanese-style Scallops and Shrimp

Course Entree
Keyword scallops, shrimp, stir-fry
Servings 4 servings
Calories 170kcal


  • Wok or skillet


  • 8 oz scallop
  • 8 oz shrimp
  • 2 tbsp shaoxing rice wine
  • 1 tbsp ginger root
  • ½ tsp sea salt
  • ¼ tsp white pepper
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic
  • 2 tsp chili bean sauce
  • 4 oz chives


  • Cut the scallops in half.
  • Combine the scallops, shrimp, 1 tbsp rice wine, ginger, salt, and pepper. Refrigerate uncovered for 45 minutes.
  • Heat a wok or skillet over high heat until hot.
  • Add 1 tbsp oil, 1 of the garlic cloves and stir-fry until fragrant (10 seconds).
  • Push the garlic to the side and add the scallop and shrimp mixture. Allow to cook 1 minute without stirring.
  • Stir-fry 30 seconds until scallops are opaque and shrimp just turned orange, but not completely cooked. Transfer to a plate.
  • Add the other tbsp of oil and remaining 2 garlic cloves and cook until fragrant.
  • Return the seafood, add the bean sauce, and stir-fry another minute.
  • Add chives and 1 tbsp rice wine. Stir-fry until shrimp and scallops are cooked.


Nutrition Facts
Stir-fry Taiwanese-style Scallops and Shrimp
Amount Per Serving (156 g)
Calories 170 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 105mg35%
Sodium 720mg31%
Potassium 365mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 19g38%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



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