Seafood Wok With Rice

• 1 ounce snow peas
• 1/2 ounce chinese potato
• 1 ounce carrots fresh
• 1 ounce bamboo sliced
• 1 ounce celery
• 3 scallops
• 2 shrimp 21/25 size
• 3 ounces fish fresh, cut in 1/3
• 8 ounces stock
• 2 tablespoons peanut oil
• 1 pinch garlic
• 1 pinch ginger
• 1 teaspoon shoyu
• 1/4 teaspoon sesame oil
• 1 teaspoon oyster sauce
• 1/2 teaspoon salt
• 1 dash ajinomoto
• 1/2 teaspoon sugar
• 2 crab claws
• 3 ounces noodles saimin
• 5 ounces rice pilaf
• fresh parsley

1. Deep fry raw noodles in round basket shape and set aside on platter. Heat wok and add ginger, garlic, scallops, shrimp, and fresh fish. Fry until the fish is almost cooked.
2. Add all the vegetables and stir-fry for 3 minutes. Add shoyu, sesame oil, oyster sauce, salt, ajinomoto, and sugar.
3. Put mixture on fried noodles, add crab claws on each side of mixture. Rice for starch and garnish with fresh parsley.

snow peas, carrots, celery, shrimp, fish fresh, stock, peanut oil, garlic, ginger, shoyu, sesame oil, oyster sauce, salt, ajinomoto, sugar, crab claws, noodles, rice pilaf, parsley

Taken from www.yummly.com/recipe/Seafood-Wok-With-Rice-1671245 (may not work)