Seafood Combination Recipe | Asian Recipes
How to prepare "seafood combination"
seafood combination (china)
8 ounces fresh or thawed frozen sea scallops
8 ounces fresh or thawed frozen shrimp
8 ounces fresh or thawed frozen fish fillets
8 scallions
3 stalks celery
1 (8 ounce) can water chestnuts
1 (8 ounce) can bamboo shoots
4 tablespoons vegetable oil
8 ounces cleaned, ready-to-cook squid, if desired
1/2 cup water
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
1 tablespoon soy sauce
2 teaspoons dry sherry
rinse scallop with water, drain and cut into quarters. remove shells and back veins from shrimp. remove skin, if any, from fillets. cut fillets into 1 1/2-inch square pieces. cut onion and celery into thin diagonal lice. drain water chestnuts and cut into halves. drain bamboo shoots and cut into thin slices.
heat 2 tablespoon of the oil in wok over high heat. stir fry onions, celery, water chestnuts and bamboo hoots in the oil until crisp-tender, 2 minutes. remove from wok. heat remaining 2 tablespoons oil in wok. add scallops, shrimp, fish pieces and squid. stir fry until all fish is cooked and opaque, about 3 minutes.
blend water, cornstarch, bouillon, soy sauce and sherry. pour mixture over fish mixture in wok. cook and stir until liquid boils. return vegetables to wok. cook and stir 2 minutes.
serve with fried noodles.
