|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Cantonese Seafood Chow Mein |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cantonese Seafood Chow Mein recipe on the web!!___ pound walleye or sea bass fillets ___ teaspoon cornstarch ___ teaspoon salt _ teaspoon finely chopped ginger root Dash white peppers ___ pound raw medium shrimp (in shells) _ teaspoons finely chopped garlic Dash white peppers _ medium dried black mushrooms _ green onions (with tops) _ ounces chinese pea pods _ large stalks bok choy _ tablespoons oyster sauce _ tablespoons cornstarch _ tablespoons cold water ___ teaspoon sugar ___ teaspoon sesame oil _ quarts water _ ounces fresh or dry egg noodles _ tablespoons vegetable oil _ tablespoons dry white wine ___ teaspoon salt _ cup chicken broth (see Soups: Chicken Broth) Pat fish dry; cut fish into 2 x 1/2-inch slices. Toss fish, 1/2 teaspoon cornstarch, 1/4 teaspoon salt, the gingerroot and white pepper in medium bowl. Cover and refrigerate 30 minutes. Peel shrimp. Cut shrimp lengthwise into halves and wash out vein; pat dry. Toss shrimp, garlic and white pepper. Cover and refrigerate 20 minutes. Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Cut green onions into 2-inch pieces; shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl. Remove strings from pea pods; cut pea pods diagonally into halves. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems). Mix oyster sauce, 2 tablespoons cornstarch, 2 tablespoons water, the sugar and sesame oil. Heat 2 quarts water to boiling in Dutch oven; stir in noodles. Heat to boiling; reduce heat to medium. Cook uncovered 5 minutes or until done; drain. Rinse in cold water; drain well. (If using dry egg noodles, cook as directed on package.) Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Reduce heat to medium. Add noodles; cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter; keep warm in 300° oven. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add fish and shrimp; stir-fry until fish turns white and shrimp are pink. Remove fish mixture from wok; drain. Wash and thoroughly dry wok. Heat wok until very hot. Add 1 tablespoons vegetable oil; tilt wok to coat side. Add mushrooms, bok choy stems, wine and 1/2 teaspoon salt; stir-fry 1 minute. Add chicken broth; heat to boiling. Cook uncovered 1 minute. Stir in bok choy leaves; heat to boiling. Stir in cornstarch mixture, cook and stir until thickened. Add pea pods; cook and stir 30 seconds. Add fish and shrimp; cook and stir until fish is hot. Pour seafood mixture over noodles; garnish with green onions. 4 servings. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Peanut Butter Sauce Stir-Fried Noodles with Sichuan Sauce Cantonese Seafood Chow Mein Noodles with Stir-fried Shrimp and Vegetables Noodles with Stir-Fried Chicken and Vegetables Spinach Noodles with Diced Pork Noodles with Diced Veal and Mushrooms Noodles with Stir-Fried Beef and Vegetables Stir-Fried Rice Noodles with Vegetables Rice Noodles with Curried Shrimp White Rice Young Jewel Fried Rice Stir-Fried Rice Chicken Fried Rice |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
