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Combination Seafood In Nests

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Ingredients
  Vegetable oil 60 Milliliter (4 Tablespoons)
  Salt 2 1⁄2 Milliliter (1/2 Teaspoon)
  Chopped fresh ginger 2 1⁄2 Milliliter (1/2 Teaspoon)
  Scallops 1⁄4 Pound (110 Grams)
  Prepared squid 1⁄4 Pound, cut into rings (110 Grams)
  Uncooked shrimp 1⁄4 Pound, peeled and deveined (110 Grams)
  Firm white fish 1⁄4 Pound, cut in 1 inch / 2.5 centimeters dice (110 Grams)
  Chopped garlic 1⁄2 Teaspoon (2 1/2 Milliliters)
  Broccoli florets 1⁄4 Pound (110 Grams)
  Snow peas 1⁄4 Pound, stems removed (110 Grams)
  Chinese cabbage 2 Ounce, stems cut in 1 1/2 x 1/2 inch or 3 x 1 centimeter pieces (60 Grams)
  Bamboo shoots 1 Ounce, sliced (28 Grams)
  Canned mini corn 1 Ounce (28 Grams)
  Button mushrooms 1⁄2 Ounce, sliced (14 Grams)
  Straw mushrooms 1⁄2 Ounce (14 Grams)
  Light soy sauce 1 Tablespoon (15 Milliliters)
  Dry sherry 3 Tablespoon (45 Milliliters)
  Sugar 1 Teaspoon (5 Milliliters)
  Pepper 1 Pinch
  Fish stock 1⁄2 Cup (8 tbs) (125 Milliliters)
  Oyster sauce 3 Tablespoon (45 Milliliters)
  Cornstarch 1 Tablespoon (15 Milliliters)
  Stock 1⁄4 Cup (4 tbs) (60 Milliliters)
Directions

1 Heat half the oil. Add salt and ginger, and stir-fry 30 seconds. Add seafood and cook 2 minutes. Remove from pan.
2 Heat remaining oil, add garlic, broccoli, snow peas and cabbage stems. Stir-fry 2 minutes. Add chopped cabbage leaves, bamboo shoots, corn, mushrooms and straw mushrooms. Blend in soy sauce, sherry, sugar, pepper and stock.
3 Combine oyster sauce, cornstarch and water. Bring vegetables and sauce to a boil, and stir in cornstarch mixture to thicken. Fold in seafood to reheat.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Fried

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4.25
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