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cornstarch Chinese rice wine butterflied shrimp hard white fish chicken stock Chinese rice wine salt white pepper noodles baby bok choy vegetable oil carrot straw mushroom
Viewed: 41 - Published at: 7 years agoIngredients
- 2 tsp cornstarch
- 2 tsp Chinese rice wine (or possibly dry sherry)
- 1/4 lb sea scallops butterflied
- 1/4 lb uncooked medium shrimp shelled, deveined
- 1/4 lb hard white fish cut into 4 pcs (such as halibut or possibly snapper)
- 1/3 c. chicken stock (or possibly canned chicken broth)
- 2 Tbsp. Chinese rice wine (or possibly dry sherry)
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1 pkt flat Chinese egg noodles - (16 ounce)
- 3 x baby bok choy halved lengthwise through the core
- 2 tsp vegetable oil
- 1/4 c. thinly-sliced carrot
- 1/4 c. canned straw mushroom liquid removed
Method
- Stir the cornstarch and rice wine together in a small bowl till the cornstarch is dissolved.
- Add in the scallops, shrimp and fish and stir gently to coat.
- Let stand 10 min.
- For the Sauce: Stir the chicken stock, rice wine, salt and pepper together in a separate bowl till the salt is dissolved.
- Set aside.
- For the Dish: Heat a large pot of salted water to boiling.
- Cook the bok choy till tender-crisp, 2 1/2 to 3 min.
- Scoop them out with a large wire skimmer and set them aside.
- Cook the noodles according to the package instructions in the same pot of water.
- Drain well, rinse them under hot water and drain again.
- Pile the noodles in the center of a large serving bowl.
- Arrange the bok choy around the noodles and cover the bowl with aluminum foil, shiny-side down, to keep hot.
- Heat a wok over high heat till warm.
- Add in the oil and swirl to coat the sides.
- Add in the seafood and carrots, stir-fry till the shrimp turn pink, about 2 1/2 to 3 min.
- Add in the mushrooms and sauce; mix well.
- Bring to a boil.
- Scoop the contents of the wok into the center of the noodles and serve immediately.
- This recipe yields 4 servings.
