Seafood and Vegetable Medley in Oyster Sauce

It's the first Friday of Lent! As promised, I'm bringing back Meatless Fridays wherein I'll be sharing meat-free recipes every Friday during the 40-day period of Lent. This is my way of helping those who are trying to abstain from eating meat (beef, pork & poultry) as a form of sacrifice during the Lenten Season.

Today, I'm sharing with you a very easy and flexible recipe which I call Seafood and Vegetable Medley in Oyster Sauce. For this, I just made use of some veggies and seafood that I have in the refrigerator which I simply sauteed in garlic and seasoned with oyster sauce.

For the vegetables, I used Napa cabbage, bottle gourd and carrots...but regular cabbage, celery, chayote and green beans will also work well. For the seafood, you can use clams, mussels, scallops, as well as fish and shrimp balls in addition or as replacement for the shrimps, squid, crab sticks and squid balls that I used.


This is a very simple and quick recipe but really healthy and delicious! You should try it!

Ingredients:

• 1 medium-sized upo (bottle gourd), peeled, seeds and spongy interior removed and cut into cubes
• 1 small-sized onion, thinly sliced
• 4 cloves garlic, minced
• 1 Knorr shrimp cube
• 2 cups Napa cabbage, shredded (stalk and leaf part separated)
• 8 pcs. squid balls, sliced  
• 1 medium-sized carrot, julienned 
• 15 pcs. shrimps, peeled and deveined
• 1 cup squid, skin and innards removed, washed and sliced into rings
• 6 pcs. crab sticks, cut into 1 inch length and shredded
• 6 Tbsp oyster sauce
• 2 Tbsp olive oil
• salt and pepper

Procedure:

1. In a saucepan over medium heat, saute garlic in olive oil until light brown. Add onions & shrimp cube. Saute until shrimp cube is melted.

2. Add upo and squid balls. Saute for about 2 minutes. Add 3 Tbsp oyster sauce. Mix well. Cover and simmer for about 3 minutes or until upo is almost cooked.

3. Add shrimps, squid, stalk part of napa cabbage and carrots. Season with salt and pepper to suit your taste. Stir until well combined. Simmer while stirring occasionally for about 3 minutes or until shrimps and squid are cooked.

4. Add crab sticks and leaf part of napa cabbage. Mix well with other ingredients. Add remaining oyster sauce. Simmer for another minute. 

5. Remove from heat. Serve with hot rice or freshly cooked Jiangxi vermicelli.