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