Seafood Combination Photo
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

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