Seafood Combination Recipe
Ingredients
Fried noodles
4 tablespoons vegetable oil, divided
8 green onions, diagonally cut into thin slices
3 stalks celery, diagonally cut into thin slices
1 can (8 ounces) water chestnuts, drained and cut into halves
1 can (8 ounces) bamboo shoots, thinly sliced
8 ounces fresh or thawed frozen sea scallops, cut into quarters
8 ounces fresh or thawed frozen shrimp, shelled and deveined
8 ounces fresh or thawed frozen fish fillets, skinned and cut into 1 1/2 inch square pieces
8 ounces cleaned, ready-to-cook squid, optional
1/2 cup water
1 tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons cornstarch
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.
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