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Pasta with Onions and Goat Cheese
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Seafood Combination
Yield: Makes 6 servings
Ingredients:
Fried Noodles (recipe)
1/2
cup water
1
tablespoon soy sauce
2
teaspoons cornstarch
2
teaspoons dry sherry
1
teaspoon instant chicken bouillon granules
4
tablespoons vegetable oil, divided
8
green onions with tops, diagonally cut into thin slices
3
stalks celery, diagonally cut into thin slices
1
can (8 ounces) water chestnuts, drained and cut into halves
1
can (8 ounces) sliced bamboo shoots, drained
8
ounces fresh or thawed frozen shrimp, peeled and deveined
8
ounces fresh or thawed frozen fish fillets, skin removed and cut into 1-1/2-inch pieces
8
ounces fresh or thawed frozen sea scallops, cut into quarters
Preparation:
1.
Prepare Fried Noodles; set aside.
2.
Combine water, soy sauce, cornstarch, sherry and bouillon granules in small bowl; mix well. Set aside.
3.
Heat 2 tablespoons oil in wok or large skillet over high heat. Add green onions, celery, water chestnuts and bamboo shoots; stir-fry about 2 minutes or until crisp-tender. Remove from wok; set aside.
4.
Heat remaining 2 tablespoons oil in wok over high heat. Add shrimp, fish pieces and scallops; stir-fry about 3 minutes or until all fish turns opaque and is cooked through.
5.
Stir cornstarch mixture; add to wok. Cook and stir until liquid boils. Return vegetables to wok; cook and stir 2 minutes. Serve over Fried Noodles.
This recipe appears in:
Chinese
