Seafood Combination Recipe
Make Seafood Combination! No other activity will relax you as much as this does. Stock up on plenty of bags of Seafood as you will want to make this Seafood Combination time and again. This Seafood Combination is a perfect Main Dish. The first taste of this delightful Seafood Combination from the Chinese cuisine is enough to addict you to it for life! I am sure both of us will be in agreement that this Seafood Combination is very delectable.
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.
