Seafood Combination

• fried Chinese noodles (directions included)
• 8 ounces fresh shrimp or 8 ounces thawed frozen shrimp
• 8 ounces fresh fish fillets or 8 ounces thawed frozen fish fillets
• 8 ounces fresh sea scallops or 8 ounces thawed frozen sea scallops, cut into quarters
• 2 teaspoons cornstarch
• 1/2 cup water
• 1 tablespoon soy sauce
• 2 teaspoons dry sherry
• 1 teaspoon instant chicken bouillon granules
• 8 green onions with tops
• 4 tablespoons vegetable oil, divided
• 3 stalks celery, diagonally cut into thin slices
• 1 (8 ounce) can water chestnuts, drained and cut into halves
• 1 (8 ounce) can sliced bamboo shoots, drained
• Fried Noodles
• 8 ounces chinese-style thin egg noodles
• salt
• vegetable oil (for frying)

1. Prepare Fried Noodles:
2. Cook noodles according to pkg. until tender but still firm, 2-3 minutes; drain. Rinse under cold running water; drain again.
3. Place several layers of paper towels over jelly roll pan or cookie sheet. Spread noodles over paper towels; let dry 2-3 hours.
4. Heat oil in skillet over medium high heat to 375u0b0F Using slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook noodles until golden brown, about 30 seconds.
5. Drain noodles on paper towels. Repeat with remaining noodles.
6. .Peel shells from shrimp; discard shells. Remove veins from shrimp, set shrimp aside.
7. Remove skin from fish fillets; discard skin.
8. Cut fillets into 1 1/2 inch pieces; set aside.
9. Combine cornstarch, water, soy sauce, sherry and bouillon granules in small bowl; mix well. Set aside.
10. Diagonally cut green onions into thin slices.
11. Heat 2 Tb oil in large skillet over high heat. Add green onions, celery, water chestnuts and bamboo shoots; stir fry until crisp-tender, about 2 minutes. Remove from skillet; set aside.
12. Heat remaining 2 Tb oil in skillet over high heat. Add shrimp, fish pieces and scallops; stir-fry until all fish turns opaque and is cooked through, about 3 minutes.
13. Stir cornstarch mixture; add to skillet. Cook and stir until sauce boils and thickens. Return vegetables to skillet; cook and stir 2 minutes. Serve over Fried Noodles.

fried chinese noodles, fresh shrimp, fish, quarters, cornstarch, water, soy sauce, sherry, instant chicken, onions, vegetable oil, stalks celery, water chestnuts, bamboo shoots, noodles, egg noodles, salt, vegetable oil

Taken from www.food.com/recipe/seafood-combination-478141 (may not work)