Seafood Combination Recipe

Summary

CuisineCourse
Main Ingredient

Ingredients

 Fried noodles1 Cup (16 tbs) (Adjust Quantity As Needed)
 Vegetable oil4 Tablespoon, divided
 Green onions8 , diagonally cut into thin slices
 Celery stalks3 , diagonally cut into thin slices
 Canned water chestnuts8 Ounce, drained (1 Can)
 Canned bamboo shoots8 Ounce, thinly sliced (1 Can)
 Sea scallops8 Ounce, cut into quarters (Fresh / Thawed Frozen)
 Shrimp8 Ounce, shelled and deveined (Fresh / Thawed Frozen)
 Fish fillets8 Ounce, skinned and cut into 1 1/2 inch square pieces (Fresh / Thawed Frozen)
 Cleaned squid8 Ounce (Ready To Cook)
 Water1⁄2 Cup (8 tbs)
 Soy sauce1 Tablespoon
 Dry sherry2 Teaspoon
 Cornstarch2 Teaspoon
 Instant chicken bouillon granules1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1929 Calories from Fat 783

% Daily Value*

Total Fat 89 g136.2%

Saturated Fat 18.4 g92%

Trans Fat 0 g

Cholesterol 1098 mg

Sodium 4212.2 mg175.5%

Total Carbohydrates 101 g33.7%

Dietary Fiber 13.5 g54%

Sugars 14.9 g

Protein 174 g347.1%

Vitamin A 117% Vitamin C 119.2%

Calcium 47.5% Iron 76.9%

*Based on a 2000 Calorie diet

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.
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