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on choy seafood stir fry


  • On Choy 16 oz 

  • Tropical Sunshine frozen seafood mix 16 oz 

  • 2 tsp Panang curry paste 

  • coconut milk 1 can 

  • 2 millet peppers 

  • 3 garlic cloves (chopped) 

  • 1 shallot (chopped) 

  • 1/2 tsp salt 

  • 1/2 tsp pepper 

  • 2 tsp rice wine 

  • 3 tsp vegetable oil


Follow Along

  • Wash on choy then cut off the head and tail. Slice into 2-inch-long pieces. Bring water to boil in a pot. Add 1 tablespoon oil, salt, and sliced on choy. Boil for 1 minute. Remove on choy from water and drain. Save some of the on choy water for later. 

  • Thaw Tropical Sunshine seafood mix, boil for 30 seconds. Remove from water and cool. Marinate seafood with salt, pepper and rice wine for 15 minutes, set aside. 

  • Heat the wok, add the remaining 2 tablespoons of oil, garlic and shallots. Fry until fragrant then add Panang curry paste, stir-frying one to two minutes longer. Add coconut milk and stir until the curry paste dissolves.

  • Add millet peppers and seafood mix then simmer a couple of minutes. Add on choy to sauce and serve.  

    Note: if sauce is thicker than desired, add some of your on choy water to thin.

Eat and enjoy!

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