Combination Seafood In Nests Recipe
Ingredients
4 tbsp (60 ml) vegetable oil
1/2 tsp (2.5 ml) salt
1/2 tsp (2.5 ml) chopped fresh ginger
1/4 lb (110 g) scallops
1/4 lb (110 g) prepared squid cut into rings
1/4 lb (110 g) uncooked shrimp, peeled and deveined
1/4 lb (110 g) firm white fish, cut in 1 inch (2.5 cm) dice
1/2 tsp (2.5 ml) chopped garlic
1/4 lb (110 g) broccoli florets
1/4 lb (110 g) snow peas, stems removed
2 oz (60 g) Chinese cabbage, stems cut in 1 1/2 x 1/2 inch (3 x 1 cm) pieces
1 oz (28 g) bamboo shoots, sliced
1 oz (28 g) canned mini corn
1/2 oz (14 g) button mushrooms, sliced
1/2 oz (14 g) straw mushrooms
1 tbsp (15 ml) light soy sauce
3 tbsp (45 ml) dry sherry
1 tsp (5 ml) sugar
Pinch pepper
1/2 cup (125 ml) fish stock
3 tbsp (45 ml) oyster sauce
1 tbsp (15 ml) cornstarch
1/4 cup (60 ml) water or stock
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.
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.
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