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Seafood Combination
 
Seafood Combination
   
Makes 6 servings
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Makes 6 Servings
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Fried Noodles
 
Fried Noodles
8 ounces fresh or thawed frozen shrimp
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*8 Ounces Fresh or Thawed Frozen [[Shrimp]]
8 ounces fresh or thawed frozen fish fillets
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*8 Ounces Fresh or Thawed Frozen Fish Fillets
2 teaspoons cornstarch
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*2 Teaspoons [[cornstarch]]
1/2 cup water
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*1/2 Cup [[water]]
1 tablespoon soy sauce
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*1 Tablespoon [[soy sauce]]
2 teaspoons dry sherry
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*2 Teaspoons Dry [[sherry]]
1 teaspoon instant chicken bouillon granules
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*1 Teaspoon Instant [[Chicken]] Bouillon Granules
8 green onions with tops
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*8 Green [[onions]] With Tops
4 tablespoons vegetable oil, divided
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*4 Tablespoons [[vegetable oil]], Divided
3 stalks celery, diagonally cut into thin slices
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*3 Stalks [[celery]], Diagonally Cut Into Thin Slices
1 can (8 ounces) water chestnuts, drained and cut into halves
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*1 Can (8 Ounces) [[water chestnuts]], Drained And Cut Into Halves
1 can (8 ounces) sliced bamboo shoots, drained
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*1 Can (8 Ounces) Sliced [[bamboo shoots]], Drained
8 ounces fresh or thawed frozen sea scallops, cut into quarters
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*8 Ounces Fresh or Thawed Frozen Sea [[Scallops]], Cut Into Quarters
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*1. Prepare Fried Noodles; Set Aside.
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*2. Peel Shells From [[Shrimp]]; Discard Shells.
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Remove Veins From [[Shrimp]]; Set [[Shrimp]] Aside.
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*3. Remove Skin From Fish Fillets; Discard Skin.
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*4. Cut Fillets Into1 1/2-Inch Pieces; Set Aside.
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*5. Combine [[cornstarch]], [[water]], [[soy sauce]],
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[[sherry]] And Bouillon Granules in Small Bowl;
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Mix Well. Set Aside.
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*6. Diagonally Cut Green [[onions]] Into Thin Slices.
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*7. Heat 2 Tablespoons [[oil]] in Wok or Large
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Skillet Over High Heat. Add Green [[onions]],
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[[celery]], [[water chestnuts]] And [[bamboo shoots]];
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Stir-Fry Until Crisp-Tender, About 2 Minutes.
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Remove From Wok; Set Aside.
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*8. Heat Remaining 2 Tablespoons [[oil]] in Wok
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Over High Heat. Add [[Shrimp]], Fish Pieces And
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[[Scallops]]; Stir-Fry Until All Fish Turns Opaque And is Cooked Through, About
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*3 Minutes.
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*9. Stir [[cornstarch]] Mixture; Add to Wok. Cook
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And Stir Until Sauce Boils And Thickens. Return
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Vegetables to Wok; Cook And Stir 2 Minutes.
   
1. Prepare Fried Noodles; set aside.
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Serve Over Fried Noodles.
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.
 
   
   
==Contributed by :==
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==contributed by :==
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
[[Category:catsrecipes]]
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[[category:catsrecipes]] [[Category:Water chestnut Recipes]] [[Category:Bamboo shoots Recipes]] [[Category:Vegetable oil Recipes]] [[Category:Soya sauce Recipes]] [[Category:Onion Recipes]] [[Category:Celery Recipes]] [[Category:Scallops Recipes]] [[Category:Chicken Recipes]] [[Category:Cornstarch Recipes]] [[Category:Oil Recipes]] [[Category:Water Recipes]] [[Category:Sherry Recipes]] [[Category:Shrimp Recipes]]

Revision as of 11:43, April 12, 2007


Seafood Combination


Makes 6 Servings


Fried Noodles

  • 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.


contributed by :

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