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Thai Seafood Stir Fry

Russ Myers


Surimi seafood is processed fish, typically pollack, that is flavored and restructured to make seafood products. It comes in flakes, chunks, sticks, or nuggets. This convenient seafood product is wonderful for creating quick, delicious meals such as this one.


★★★★★ 2 votes

4 servings
20 Min
10 Min


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1 Tbs Cornstarch
1 Tbs Low sodium soy sauce
2 Tbs Lemon juice
2 tsp Sugar
1/2 tsp Ground ginger
1/4 tsp Crushed red pepper
8 oz Broccoli
2 Ribs celery
1 lg Onion
3 Tbs Vegetable oil
1/4 C Water
1 lb Surimi seafood chunks (or imitation crab) thawed if frozen
1/2 C Sliced water chestnuts
Hot cooked rice

How to Make Thai Seafood Stir Fry


  • 1Combine cornstarch, soy sauce, lemon juice, ginger, and crushed red pepper in a small bowl; stir until smooth. Set aside.Remove woody stems from broccoli; discard. Rinse flowerettes and cut into small pieces. Set aside.Cut celery diagonally into 1/2 inch slices. Cut onion lengthwise in half; cut crosswise into slices.Heat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add onion and stir fry 1 minute. Add broccoli and celery; stir fry 2 minutes.Reduce heat to medium high. Add water; cover the wok and cook until vegetables are crisp tender. Add surimi and water chestnuts; stir fry gently 1 minute to combine.Stir cornstarch mixture until smooth. Add to the wok and stir fry until sauce boils and thickens.Spoon into a serving dish. Serve with hot cooked rice.

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About Thai Seafood Stir Fry

Course/Dish: Fish
Main Ingredient: Vegetable
Regional Style: Thai
Other Tags: Quick & Easy, Heirloom

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