Seafood Combination

Seafood Combination

Makes 6 servings

Fried Noodles 8 ounces fresh or thawed frozen shrimp 8 ounces fresh or thawed frozen fish fillets 2 teaspoons cornstarch 1/2 cup water 1 tablespoon soy sauce 2 teaspoons dry sherry 1 teaspoon instant chicken bouillon granules 8 green onions with tops 4 tablespoons vegetable oil, divided 3 stalks celery, diagonally cut into thin slices 1 can (8 ounces) water chestnuts, drained and cut into halves 1 can (8 ounces) sliced bamboo shoots, drained 8 ounces fresh or thawed frozen sea scallops, cut into quarters

1. Prepare Fried Noodles; set aside. 2. Peel shells from shrimp; discard shells. Remove veins from shrimp; set shrimp aside. 3. Remove skin from fish fillets; discard skin. 4. Cut fillets into1 1/2-inch pieces; set aside. 5. Combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. Set aside. 6. Diagonally cut green onions into thin slices. 7. Heat 2 tablespoons oil in wok or large skillet over high heat. Add green onions, celery, water chestnuts and bamboo shoots; stir-fry until crisp-tender, about 2 minutes. Remove from wok; set aside. 8. Heat remaining 2 tablespoons oil in wok over high heat. Add shrimp, fish pieces and scallops; stir-fry until all fish turns opaque and is cooked through, about 3 minutes. 9. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return vegetables to wok; cook and stir 2 minutes. Serve over Fried Noodles.

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 * Catsrecipes Y-Group