Seafood Combination Recipe
Ingredients
| Fried noodles | ||
| Vegetable oil | 4 Tablespoon, divided | |
| 8 green onions, diagonally cut into thin slices | ||
| 3 stalks celery, diagonally cut into thin slices | ||
| Water chestnuts | 1 Can (10oz), drained | |
| Bamboo shoots | 1 Can (10oz), thinly sliced | |
| Sea scallops | 8 Ounce, frozen | |
| Frozen shrimp | 8 Ounce, deveined | |
| Fish fillets | 8 Ounce | |
| 8 ounces cleaned, ready-to-cook squid, optional | ||
| Water | 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Dry sherry | 2 Teaspoon | |
| Cornstarch | 2 Teaspoon | |
| 1 teaspoon instant chicken bouillon granules | ||
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.
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.
Chef
