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.

contributed by

• Catsrecipes Y-Group