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Chinese Cuisine typically has two parts - rice or noodles and a meat and/or vegetable. There are many divisions of Chinese Cuisine but the four most popular flavors are Cantonese, Szechwan, Hunan and Mongolian.
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Seafood Combination
Vermicelli
by the Editors of Easy Home Cooking Magazine
Seafood Combination
Yield: Makes 6 servings
Ingredients:
Fried Noodles (recipe follows)
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.
Vermicelli
Yield: Makes about 4 servings
Ingredients:
8
ounces Chinese rice vermicelli or bean threads
Vegetable oil for frying
Preparation:
1.
Cut bundle of vermicelli in half. Gently pull each half apart into small bunches.
2.
Heat oil in wok or large skillet over medium-high heat to 375°F. Using slotted spoon or tongs, lower small bunch of vermicelli into hot oil. Cook until vermicelli rises to top, 3 to 5 seconds; remove immediately. Drain vermicelli on paper towels. Repeat with remaining bunches.
This recipe appears in: Chinese
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Seafood Combination." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/seafood-combination-recipe.htm> 15 May 2008.
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