This easy jerk seafood stir fry brings together a fusion of flavours with broccoli, crisp snow peas, sweet red bell pepper and onion in spicy coconut sauce. The dish is best served with rice, noodles or extra veggies.
200 mL coconut milk
1/4 cup fish broth
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
2 teaspoons jerk seasoning
2 teaspoons cornstarch
1 tablespoon canola oil
2 garlic cloves, thinly sliced
8oz of your favourite seafood, mixed
2 tablespoons jerk seasoning
1 bunch broccoli, crown cut into florets
1 small red sweet pepper
1 small red onion
1 small yellow pepper
1 head bok choy, washed and cut into 1 inch strips
Green onion, to garnish
Whisk coconut milk with broth, soy, fish sauce and one teaspoon of jerk seasoning in a sauce pot over medium-high heat and thicken with cornstarch. Set aside.
In a medium bowl marinate seafood with jerk seasoning until coated.
Add oil to a large non-stick frying pan over high heat. Add ginger and garlic when the oil begins to smoke. Stir-fry for one to two minutes until fragrant, add seafood mix, and stir to combine. Cook until seafood just starts to change colour for three minutes.
Add all the vegetables along with the coconut milk mixture