| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Seafood, Eggs, Meats |
Chinese |
Garden2 |
1 |
servings |
INGREDIENTS
| 16 |
md |
Shrimp |
| 1 1/2 |
c |
Scallops |
| 1 |
md |
Carrot |
| 1/4 |
c |
Water chestnuts; whole or sliced |
| 1 |
c |
Broccoli flowerets |
| 1 |
c |
Snow peas |
| 1/2 |
c |
Straw or regular mushrooms |
| 6 |
|
Little corn ears; whole |
| 1/4 |
c |
Bamboo shoots |
| 1 1/2 |
c |
Sliced red and yellow peppers |
| 1 1/2 |
c |
Sliced napa |
|
|
Chinese noodles |
|
|
Vegetable oil |
|
|
=== SEAFOOD MARINADE === |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
|
Egg white |
| 2 |
tb |
Cornstarch |
|
|
=== SAUCE === |
| 1 |
ts |
Diced garlic |
| 1 |
ts |
Diced ginger root |
| 2 |
tb |
Sliced scallions |
| 2 |
c |
Chicken stock or broth |
| 1 |
tb |
White wine |
| 1/2 |
c |
Oyster sauce |
INSTRUCTIONS
Begin by cleaning seafood (shrimp and scallops), peel, devein, and
butterfly shrimp. Prepare seafood marinade by combining ingredients in a
bowl. Add the seafood and refrigerate for 5 minutes. Cook the seafood in a
hot wok until the shrimp turns pink. Remove items from wok and set aside.
Slice the carrot and water chestnuts. Separate broccoli into small florets.
Trim edges off the snow peas. Add 3 cups of water and a pinch of salt to a
heated wok, then blanch all the above vegetables. Strain the vegetables.
Run under cold water to stop the cooking process, and set aside. Cook 4
Chinese noodle bunches in boiling salted water for 5 minutes. Strain and
run under cold water. In a wok, fry noodles in hot vegetable oil until
slightly crunchy (about 2 1/2 minutes each side over high heat). Drain on
paper towel and set aside while you prepare the sauce. Sauce: Cover the
bottom of a clean wok with vegetable oil. Combine garlic, ginger root,
scallions, chicken stock, and white wine in a heated wok. Simmer until
sauce is reduced by one-third. Add the oyster sauce. Allow to boil, then
add vegetables and seafood. Mix in two parts water with one part cornstarch
as a thickening agent. Stir with chopsticks until well heated. Place
noodles on decorative plate, and top with vegetables and seafood. Serve
immediately.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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