Combination Seafood Chow Mein
|Crisp fried egg noodles||1⁄2 Pound (Use Fresh)|
|Shrimp meat||1⁄4 Pound, deveined (About 110 Gram)|
|Scallops||1⁄4 Pound (About 110 Gram)|
|Prepared squid||1⁄4 Pound|
|Sliced fish fillets||1⁄4 Pound (About 110 Gram)|
|Chopped fresh ginger||1⁄2 Teaspoon (About 2 1/2 Milliliter)|
|Cornstarch||45 Milliliter (About 3 Tablespoon)|
|Light soy sauce||45 Milliliter (About 3 Tablespoon)|
|Sherry||45 Milliliter (About 3 Tablespoon)|
|Oil||75 Milliliter (About 5 Tablespoon)|
|Salt||1⁄2 Teaspoon (About 2 1/2 Milliliter)|
|Chinese cabbage stalk||4 , cut in 1 inch or 2.5 centimeter pieces|
|Sliced bamboo shoots||250 Milliliter (About 1 Cup)|
|Straw mushrooms||6 Ounce, sliced lengthwise (About 180 Gram)|
1 Arrange crisp-fried fresh egg noodles on serving platter and keep warm.
2 Combine seafood, ginger, cornstarch, soy sauce and sherry, toss to coat.
3 Heat 3 tbsp (45 ml) oil. Add seafood and stir-fry 2 -3 minutes. Remove from pan.
4 Heat remaining oil. Add salt and Chinese cabbage stalks, and stir-fry 1 minute.
5 Add cabbage leaves, bamboo shoots and mushrooms. Cover and cook 2 minutes.
6 Return seafood to reheat.