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Cantonese Seafood Chow Mein |
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Serves: 4 Print this Recipe1/4 pound walleye or sea bass fillets 1/2 teaspoon cornstarch 1/4 teaspoon salt 1 teaspoon finely chopped ginger root Dash white peppers 1/2 pound raw medium shrimp (in shells) 2 teaspoons finely chopped garlic Dash white peppers 6 medium dried black mushrooms 2 green onions (with tops) 4 ounces chinese pea pods 6 large stalks bok choy 3 tablespoons oyster sauce 2 tablespoons cornstarch 2 tablespoons cold water 1/2 teaspoon sugar 1/2 teaspoon sesame oil 2 quarts water 6 ounces fresh or dry egg noodles 5 tablespoons vegetable oil 2 tablespoons dry white wine 1/2 teaspoon salt 1 cup chicken broth (see Soups: Chicken Broth) Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! 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. Cantonese Seafood Chow Mein is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! 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 |
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