Seafood Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.4
  • Total Fat: 4.2 g
  • Cholesterol: 37.3 mg
  • Sodium: 216.1 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 9.0 g

View full nutritional breakdown of Seafood Stir-Fry calories by ingredient
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For those who like their seafood, here is a healthy option to a tasty treat. For those who like their seafood, here is a healthy option to a tasty treat.
Number of Servings: 8


    2 Medium Carrots - Sliced Diagonally
    2 Large Celery Ribs - Sliced Diagonally
    1/2 Lb. Broccoli- Chopped, Florets Separated
    1 Medium Onion - Cut int 8 wedges
    4 Oz. Mushrooms, sliced
    1 Tbsp. Olive Oil
    1/4 Cup Water
    1/4 Cup Rice Vinegar
    1 Tsp. Splenda sweetener
    1 Tbsp. Light Soy Sauce
    1 Tbsp. Sweet Chili Sauce

    1 Tbsp. Olive Oil
    1 Tbsp. Fresh Parsley - Chopped
    1 Tsp. Cilantro - Chopped
    1 Tsp. Ground Ginger
    4 Oz. Tilapia
    4 Oz. Cocktail or Salad Shrimp
    4 Oz. Imitation Crab Meat
    1 Tsp. Chinese Five Spice
    1 Tbsp. Cornstarch
    1/2 Cup Water


Heat olive oil on high heat, in large wok. Add parsley, cilantro, and ginger. Cook for 1 minute. Add tilapia, shrimp, and crab. Cook until no longer pink, about 3 minutes. Stir in five spice.

Dissolve cornstarch in water, and add to fish mixture. Cook an additional five minutes, stirring constantly. Transfer to a dish, and set aside.

Heat olive oil over high heat in wok. Add broccoli stems only, and cook for 3 minutes, or until bright green. Add broccoli florets, carrots, celery, onion, mushrooms, and water. Cook an additional 5 minutes. Add rice vinegar, Splenda, light soy sauce, and sweet chili sauce. Cook an additional 2 minutes. Return fish mixture to wok, and mix all ingredients. Cook for 5 minutes, or until bubbly.

Serve over brown rice or Chinese noodles.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user FREESPIRIT11.

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  • Good
    1 of 1 people found this review helpful
    liked it - 6/18/07

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