About: Seafood Combination

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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.

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rdfs:label	Seafood Combination
rdfs:comment	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.
dcterms:subject	Cathy's Recipes Shrimp Recipes Sherry Recipes Chicken Recipes Water chestnut Recipes Scallops Recipes Bamboo shoot Recipes
abstract	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.

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