Know what’s on your plate
Seafood stir-fry
Calories & nutrition facts
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Nutrition facts
Per 100 g% DV- Calories 122 kcal —
- Protein 12 g 24%
- Carbohydrate 5.2 g 2%
- Fat 5.5 g 7%
- Saturated fat 1 g 5%
- Fibre 2.1 g 8%
- Sugars 4 g —
Similar foods
- Seafood and noodle stir-frycommercial130 kcal / 100 g
- Fish stir-frycommercial116 kcal / 100 g
- Prawn stir-frycommercial123 kcal / 100 g
- Crab stir-frycommercial116 kcal / 100 g
- Vegetable stir-frycommercial88 kcal / 100 g
- Beef stir-frycommercial157 kcal / 100 g
- Tofu stir-frycommercial163 kcal / 100 g
- Turkey stir-frycommercial176 kcal / 100 g
- Chicken stir-frycommercial154 kcal / 100 g
- Pork stir-frycommercial161 kcal / 100 g
Questions about Seafood stir-fry
How do you keep seafood tender in a stir-fry?
Get the wok very hot, cook the vegetables first, then add the seafood near the end. Stir-fry small pieces for about 2–3 minutes, until piping hot throughout; prawns should be pink and opaque.
How do you stop frozen seafood making a stir-fry watery?
Thaw it in the fridge, drain it well and pat it dry before cooking. Add it to a hot wok in small batches so it sears rather than steams.
What goes well with seafood stir-fry?
Garlic, ginger, spring onions and pak choi work well with a little soy sauce; serve it with steamed rice or egg noodles for a quick midweek meal.
How long can you keep leftover seafood stir-fry?
Cool it quickly and refrigerate within 1–2 hours; eat it within 2 days. Reheat it only once, until steaming hot throughout, as the Food Standards Agency advises.
Does seafood stir-fry contain shellfish?
Often: mixed seafood can include prawns, mussels or squid as well as fish. Check the ingredients and allergen information, as fish and crustaceans are separate allergens and cross-contact may occur.
Does seafood stir-fry have more protein than vegetable stir-fry?
Yes. Seafood stir-fry has 12 g of protein per 100 g, compared with 2.4 g in vegetable stir-fry.
Source: ausnut F008871 · per 100 g · carbohydrate per EU label, fibre excluded
