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 Tbspvegetable oil
8 ounces cleaned, ready-to-cook squid, if desired
1/2 cup water
2 tpss cornstarch
1 tps instant chicken bouillon granules
1 tablespoon soy sauce
2 tpss dry sherry
Rinse scallop with water, drain & cut into quarters
Remove shells & back veins from shrimp
Remove skin, if any, from fillets
Cut fillets into 1 1/2-inch square pieces
Cut onion & celery into thin diagonal lice
Drain water chestnuts & cut into halves
Drain bamboo shoots & cut into thin slices
Heat 2 tablespoon of the oil in wok over high heat
Stir fry onions, celery, water chestnuts & bamboo hoots in the oil until crisp-tender, 2 min
Remove from wok
Heat remaining 2 Tbspoil in wok
Add scallops, shrimp, fish pieces & squid
Stir fry until all fish is cooked & opaque, about 3 min
Blend water, cornstarch, bouillon, soy sauce & sherry
Pour mixture over fish mixture in wok
Cook & stir until liquid boils
Return vegetables to wok
Cook & stir 2 min
Serve with Fried Noodles
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