Ginger Seafood Stir-Fry
Fresh Vegetables, Shrimp and Scallops, and Dinner in 30 Minutes
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Are you craving something super healthy, powerfully flavorful, and just pure yumminess? Then this is it. Stop what you’re doing and keep reading.
It was a Sunday evening and we were craving all of this — the kind of dinner where you just want something real and good and nourishing without a lot of fuss. Steve (aka Chef Steve, because honestly, the man is incredible in the kitchen) decided it was the perfect night for a stir-fry. And when Steve cooks, I pour the wine and stay out of his way. Last night I decided to skip the wine. I’m living on cucumber, mint, and lemon water for the next week. I’m looking for a refresh, so I’m taking a little break.
We had fresh scallops and shrimp that we’d tucked away in the freezer — beautiful ones we’d been saving for a moment worth cooking toward. That night was the moment.
The secret? It’s all about the ginger.
I mean it. If there is one ingredient that makes this whole dish absolutely sing, it’s fresh ginger. There is nothing like it. It creates this bright, clean, almost electric flavor that wakes up every single vegetable and every bite of that gorgeous seafood. It’s fresh. It’s alive. It’s everything.
Do not use dried ginger. Just don’t. Fresh only and grate it fine.
The vegetables are kind of the star
Here’s the thing about a great stir-fry: it’s a philosophy more than a recipe. And the philosophy is this: respect the vegetable. Cook them in batches over screaming high heat so they come out al dente and just a little charred and completely themselves. The minute you crowd the pan, you lose the magic. The heat drops, everything steams, and suddenly it’s just... mush. Don’t do that.
We pulled everything from the garden, the farmers market, and the fridge and ended up with this gorgeous, colorful, wildly delicious lineup: sugar snap peas, carrots, broccoli, bok choy, shiitake mushrooms, orange bell pepper, asparagus, and garlic scapes straight from our hardneck garlic bed. Plus scallions, because always scallions.
The chopping is honestly part of the fun. Steve has this beautiful rhythm in the kitchen. It’s meditative to watch. All of that prep work IS the cooking. Embrace it.
The sauce is stupid simple and absolutely perfect
We’re not overthinking it over here. Coconut aminos for that salty umami base, a splash of Worcestershire for depth, just a tiny bit of fish sauce for that funky magic you can’t quite put your finger on, and some hot sauce for a little kick. Fresh ginger and garlic run through the whole thing. That’s it. That’s the sauce.
You truly cannot go wrong with a stir-fry. I love that about it.
Don’t skip the eggs — seriously
Fresh eggs from our own girls cracked right into the center of the wok, scrambled quick, and folded in just as they set. It adds this richness and coziness to the whole bowl that just makes it feel extra special. There is nothing like a fresh farm egg and I will say it forever.
Light, delicious, and the leftovers are incredible
It was just the two of us that night and we intentionally kept it lighter. Not because we had to, but because that’s what sounded good. Nourishing. Real. Satisfying without being heavy. We had leftovers and honestly? We were excited about every single one of them.
That’s the goal, right? Food that makes you feel amazing and that you actually can’t wait to eat again.
A few things before you start cooking
Cook your vegetables in batches. I will say this a thousand times because it matters that much.
Dry your scallops and shrimp completely before they hit the pan. Pat them dry, dry, dry. This is how you get that gorgeous golden sear.
Get your pan screaming hot. No timid heat allowed.
Chop everything before you start. Once you turn that burner on this moves fast. Like 15 minutes fast. It’s the prep that takes the time, and it’s so worth it.
And listen: if seafood isn’t your thing, swap it out.
Ginger Seafood Stir-Fry
Prep time: 20 minutes | Cook time: 12 minutes | Servings: 3–4
Ingredients
Proteins and base:
1/2 lb large shrimp, peeled, deveined, and patted dry
1/2 lb sea scallops, side muscle removed and patted dry
3 to 4 farm-fresh eggs, lightly beaten
1.5 cups jasmine or basmati rice, uncooked
Vegetables and aromatics:
1 cup sugar snap peas or snow peas, ends trimmed
1 cup broccoli florets, cut small
1 red bell pepper, thinly sliced
1 cup shiitake or oyster mushrooms, sliced
1/2 cup baby corn, halved
1/2 cup water chestnuts, sliced
2 cups baby bok choy, chopped with whites and greens separated
3 green onions, cut into 1-inch pieces
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 to 3 tbsp high-heat cooking oil
The sauce:
4 tbsp low-sodium soy sauce
1 tbsp sriracha or chili garlic paste, adjusted to taste
1 tsp honey
1 tsp sesame oil
3 tbsp water or chicken broth
Instructions
1. Cook the rice
Using chicken stock instead of plain water makes a real difference. It infuses the grains with a savory depth that pairs perfectly with the stir-fry.
Rinse 1 cup of rice in a fine-mesh strainer under cold water for about 30 seconds, until the water runs clear. This removes surface starch and keeps the rice fluffy.
Combine the rinsed rice with 1 3/4 cups chicken stock and 1 tsp butter or sesame oil (optional) in a medium saucepan. Bring to a rolling boil over medium-high heat.
As soon as it boils, stir once, then reduce heat to low and cover with a tight-fitting lid.
Let it simmer undisturbed for 15 minutes. Do not lift the lid.
After 15 minutes, pull the pot off the heat and leave the lid on for another 5 minutes. Then remove the lid and fluff with a fork.
For best results, spread the cooked rice on a baking sheet for 10 minutes to let the surface moisture evaporate while you prep everything else. Slightly dried rice absorbs the egg much better.
2. Sear the seafood
Heat 1 tablespoon of cooking oil in a large skillet or wok over high heat until shimmering. Add the shrimp and scallops in a single layer. Sear undisturbed for 60 to 90 seconds, flip, and cook for another 60 seconds. Transfer to a plate and set aside.
3. Scramble the eggs
Reduce heat to medium. Add a small splash of oil if the pan looks dry. Pour in the beaten eggs and let them sit for a few seconds, then gently scramble until just set but still slightly soft and glossy, about 45 to 60 seconds. Remove from the pan and set aside.
4. Stir-fry the vegetables
Crank the heat back up to high and add another tablespoon of oil. Add the broccoli, carrots, and red bell pepper and stir-fry for 2 minutes. Add the mushrooms, snap peas, baby corn, water chestnuts, and the white parts of the bok choy. Stir-fry for another 1 to 2 minutes until crisp-tender.
5. Add the aromatics
Push the vegetables to the side. Add the garlic, ginger, and green onions to the center of the pan. Stir constantly for 30 seconds until fragrant, then mix into the vegetables. Toss in the leafy green tops of the bok choy.
6. Bring it all together
Turn the heat down to medium-high and pour in the sauce. It will bubble immediately. Return the seafood and eggs to the pan and toss everything gently for about 1 minute, until the eggs break into ribbons throughout and the seafood is warmed through.
To serve
Serve the stir-fry over bowls of steamed rice, or toss the rice directly into the wok at the end to coat every grain in the sauce.
From our kitchen to yours,
Cari Ann
The Smithey Ironware Collection
Smithey Ironware makes some of the best cookware in the country. The wok Steve used for this stir-fry is from their carbon steel line, and it’s become a regular in our kitchen. Smithey is made by hand in Charleston, South Carolina, designed and crafted by a team that takes the details seriously. Polished interior surfaces. American-sourced cast iron and carbon steel. No synthetic coatings, no chemicals. Just cookware that gets better the more you use it.
The wok is hand-forged by blacksmiths. It heats fast, holds heat well, and is built to last long enough to pass down. That’s the whole philosophy at Smithey: make something worth keeping.
We’ve put together a collection of our favorites from their line, including the wok, skillets, and a few other pieces worth having in your kitchen.
Explore The Smithey Ironware Collection → HERE
Cari Ann Carter is the best-selling author of Are Your Roots Right? Rightsize Your Space. Reclaim Your Life. and a multi-faceted entrepreneur with a passion for intentional living, design, and home.
She leads the Cari Ann Carter Group, bringing over 28 years of experience in real estate, design, build, and renovation, and is the creative voice behind DIY Designer Homestead.
Through Fresh Roots Living, she shares practical ideas for cooking, gardening, entertaining, and creating a home that supports your next chapter.
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