This recipe was inspired by a Vietnamese recipe in Vietnamese on YouTube called Sweet and Sour Seafood Stir fry. I translated the recipe, altered it and made my Seafood Stir Fry Recipe. It is very simple and colorful yet fresh and delicious with natural flavors of sweetness and sour integrated from the vegetables.
This recipe originally included primarily squid tube and no shrimp. I added the shrimp. The squid tube was not easily available at grocery store in general so I substituted squid rings. Hence, this is a simple and flexible seafood stir-fry. You can modify it to your liking.
I had a LIVE demonstration on how to create this dish on July 8, 2020. Here is the recorded LIVE broadcast:
Serve approximately 6 people.
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Ingredients
- 1 pound squid rings
- 1 pound shrimp
- 1 green bell pepper (approx 6oz)
- 1 yellow bell pepper
- 1 orange or red bell pepper
- 1 medium onion
- 1 medium tomato
- 6 oz pineapple
- 4 cloves garlic
- A small bunch cilantro
- 1 tbsp lemon
- 2 tsp oyster sauce
- 1 tsp salt
- ½ tsp sugar
- ¼ tsp pepper
- 1 tbsp oil
Process and Marinate the Seafood
Peel the shrimp. Clean the shrimp and squid in slightly salted water. This helps decrease the fishy smell. Drain the seafood. Place them in a bowl. Flatten the garlic with the edge of a knife. Cut and dice it. Add ½ amount of the following ingredients: garlic, salt, sugar, and pepper to the seafood bowl. Squeeze the lemon juice (1 tablespoon) into the mixture. Allow the seafood to marinate for 10 minutes.
Prepare the Vegetables
While the seafood is marinating, washing and clean all the vegetables. Slice all the bell peppers into wedges. Slice the onion and tomato into wedges as well. Slice the pineapple into diagonal slices. Chop the cilantro into small segments. 
Make the Stir Fry
In a frying pan, add 1 tablespoon of oil. Turn your stove to medium-high. Add the remaining garlic. Mix it into the oil and allow it to turn slightly golden and crunchy. Add the marinated squid and shrimp.
Cook for about 3 minutes or until the shrimp turns pink. It is hard to judge with the squid rings because the color remains the same. Continue with the medium-high heat. Transfer the seafood into a bowl.
Add the onion, the bell peppers, the pineapple, and lastly the tomato wedges to the empty pan. Mix well. Cook for another 3 minutes. We do not want to overcook the vegetables and take away the crunchiness texture.
Add the seafood to the vegetable mixture. Pour in the other ½ amount of the salt, sugar, and pepper. Add the oyster sauce. Mix everything well. Sample a little of the mixture. Add more salt as needed. Finally, sprinkle in the cilantro. Mix well. Turn off the stove. Transfer the mixture to a plate. This colorful rainbow of seafood mixture is completed. Serve with rice. Enjoy!
Conclusion
This batch should yield approximately 74 ounces which serve approximately 6 people with 12 ounces per person. Here is an estimated calories count:
Calories per ounce: 22Kcal, Protein: 2.94g, carbohydrates: 1.36g, Fat: 0.52g
Serves approximately 74 ounces for 6 people = 12 oz per person,
Calories per person – 264 Kcal, protein – 35g, carbs – 16.32 g, fat – 6.24g.
Is squid healthy for you? Here is an interesting article that talks more about squid and cholesterol => Squid and Cholesterol: the Calamari Conundrum by Healthline.com. It mentioned that most of the time calamari is being served fried which is not so healthy for you. However, this recipe is served with very minimum oil and plenty of colorful vegetables. Like anything in life, eat everything in moderation. Even if it is good for you.
Love to hear from you and your trial and error. Please leave your thoughts below.