m (Robot: Changing Category:Catsrecipes) |
m (Bot: Fixing redirects) |
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| Line 10: | Line 10: | ||
* 2 Teaspoons [[cornstarch]] |
* 2 Teaspoons [[cornstarch]] |
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* 1/2 Cup [[water]] |
* 1/2 Cup [[water]] |
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| − | * 1 Tablespoon [[soy sauce]] |
+ | * 1 Tablespoon [[soya sauce|soy sauce]] |
* 2 Teaspoons Dry [[sherry]] |
* 2 Teaspoons Dry [[sherry]] |
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* 1 Teaspoon Instant [[Chicken]] Bouillon Granules |
* 1 Teaspoon Instant [[Chicken]] Bouillon Granules |
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| − | * 8 Green [[ |
+ | * 8 Green [[onion]]s With Tops |
* 4 Tablespoons [[vegetable oil]], Divided |
* 4 Tablespoons [[vegetable oil]], Divided |
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* 3 Stalks [[celery]], Diagonally Cut Into Thin Slices |
* 3 Stalks [[celery]], Diagonally Cut Into Thin Slices |
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| − | * 1 Can (8 Ounces) [[water |
+ | * 1 Can (8 Ounces) [[water chestnut]]s, Drained And Cut Into Halves |
* 1 Can (8 Ounces) Sliced [[bamboo shoots]], Drained |
* 1 Can (8 Ounces) Sliced [[bamboo shoots]], Drained |
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* 8 Ounces Fresh or Thawed Frozen Sea [[Scallops]], Cut Into Quarters |
* 8 Ounces Fresh or Thawed Frozen Sea [[Scallops]], Cut Into Quarters |
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* 3. Remove Skin From Fish Fillets; Discard Skin. |
* 3. Remove Skin From Fish Fillets; Discard Skin. |
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* 4. Cut Fillets Into1 1/2-Inch Pieces; Set Aside. |
* 4. Cut Fillets Into1 1/2-Inch Pieces; Set Aside. |
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| − | * 5. Combine [[cornstarch]], [[water]], [[soy sauce]], |
+ | * 5. Combine [[cornstarch]], [[water]], [[soya sauce|soy sauce]], |
[[sherry]] And Bouillon Granules in Small Bowl; |
[[sherry]] And Bouillon Granules in Small Bowl; |
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Mix Well. Set Aside. |
Mix Well. Set Aside. |
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| − | * 6. Diagonally Cut Green [[ |
+ | * 6. Diagonally Cut Green [[onion]]s Into Thin Slices. |
* 7. Heat 2 Tablespoons [[oil]] in Wok or Large |
* 7. Heat 2 Tablespoons [[oil]] in Wok or Large |
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| − | Skillet Over High Heat. Add Green [[ |
+ | Skillet Over High Heat. Add Green [[onion]]s, |
| − | [[celery]], [[water |
+ | [[celery]], [[water chestnut]]s And [[bamboo shoots]]; |
Stir-Fry Until Crisp-Tender, About 2 Minutes. |
Stir-Fry Until Crisp-Tender, About 2 Minutes. |
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Revision as of 13:20, 17 May 2010
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.
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.