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Serves: 4
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___ 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.
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