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Seafood Combination

creative.chef's picture
Ingredients
  Fried noodles 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Vegetable oil 4 Tablespoon, divided
  Green onions 8 , diagonally cut into thin slices
  Celery stalks 3 , diagonally cut into thin slices
  Canned water chestnuts 8 Ounce, drained (1 Can)
  Canned bamboo shoots 8 Ounce, thinly sliced (1 Can)
  Sea scallops 8 Ounce, cut into quarters (Fresh / Thawed Frozen)
  Shrimp 8 Ounce, shelled and deveined (Fresh / Thawed Frozen)
  Fish fillets 8 Ounce, skinned and cut into 1 1/2 inch square pieces (Fresh / Thawed Frozen)
  Cleaned squid 8 Ounce (Ready To Cook)
  Water 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Dry sherry 2 Teaspoon
  Cornstarch 2 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
Directions

Prepare Fried Noodles; set aside.
Heat 2 tablespoons of the oil in wok or large skillet over high heat.
Add onions, celery, water chestnuts and bamboo shoots; stir-fry until crisp-tender, about 2 minutes.
Remove and set aside.
Heat remaining 2 tablespoons oil in wok over high heat.
Add scallops, shrimp, fish pieces and squid; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
Combine water, soy sauce, sherry, cornstarch and bouillon granules in small bowl.
Add to wok.
Cook and stir until liquid boils.
Return vegetables to wok; cook and stir 2 minutes more.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Ingredient: 
Seafood

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