Seafood Combination (China)

Ingredients

• 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

Instructions

1. 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.
2. Heat 2 tablespoons 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.
3. 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 for 2 minutes.
4. Serve with Fried Noodles.