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Bringing Asian flavors to every table

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

Marble Surface


  1. 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. 

  2. 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. 

  3. 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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