Combination Seafood in Nests Recipe

Ingredients:

4 tbsp/ 60 ml
1/2 tsp/ 2.5 ml
1/2 tsp/ 2.5 ml
1/4 lb/ 110 g
1/4 lb/ 110 g
1/4 lb/ 110 g
1/4 lb / 110 g
1/2 tsp/ 2.5 ml
1/4 lb/ 110 g
1/4 lb/ 110 g
2 oz/ 60 g
1 oz/ 28 g
1 oz/ 28 g
1/2 oz/ 14 g
1/2 oz/ 14 g
1 tbsp/ 15 ml
3 tbsp/ 45 ml
1 tsp/ 5 ml

1/2 cup/ 125 ml
3 tbsp/ 45 ml
1 tbsp/ 15 ml
1/4 cup/ 60 ml

vegetable oil
salt
chopped fresh ginger
scallops
prepared squid cut into rings
uncooked shrimp, peeled and deveined
firm white fish, cut in 1 inch/ 2.5 cm dice
chopped garlic
broccoli florets
snow peas, stems removed
Chinese cabbage, stems cut in 1 1/4 x 1/2 inch (3 x 1 cm) pieces
bamboo shoots, sliced
canned mini corn
button mushrooms, sliced
straw mushrooms
light soy sauce
dry sherry
sugar
pinch pepper
fish stock
oyster sauce
cornstarch
water or stock

Method:

1. Heat half the oil. Add salt and ginger, and stir-fry 30 seconds. Add seafood and cook 2 minutes. Remove from pan.

2. Heat remaining oil, add garlic, broccoli, snow peas and cabbage stems. Stir-fry 2 minutes. Add chopped cabbage leaves, bamboo shoots, corn, mushrooms and straw mushrooms. Blend in soy sauce, sherry, sugar, pepper and stock.

3. Combine oyster sauce, cornstarch and water. Bring vegetables and sauce to a boil, and stir in cornstarch mixture to thicken. Fold in seafood to reheat.

4. Serve in noodles nests.

Serves 4

 

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