Cantonese Seafood Recipe
Conch and Scallop Stir-Fry
Conch and scallop stir-fries use quick cooking, ginger, scallion, vegetables, and a light Cantonese sauce.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese Seafood |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 8 oz sliced conch
- 8 oz scallops
- 2 cups snow peas, peppers, or celery
- 2 slices ginger
- 2 garlic cloves
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce, optional
- White pepper
- Cornstarch slurry
- Neutral oil
Method
- Pat seafood dry.
- Stir-fry scallops and conch very briefly and remove.
- Fry ginger, garlic, and vegetables.
- Add soy sauce, oyster sauce if using, and a splash of water.
- Return seafood.
- Thicken lightly.
- Serve immediately.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.