Chinese Seafood Pan-Fried Noodles

16 medium shrimp
1 1/2 cups scallops
1 medium carrot
1/4 cup water chestnuts, whole or sliced
1 cup broccoli flowerets
1 cup snow peas
1/2 cup straw or regular mushrooms
6 little corn ears, whole
1/4 cup bamboo shoots
1 1/2 cups sliced red and yellow peppers
1 1/2 cups sliced napa
chinese noodles
vegetable oil

Seafood marinade,
1 teaspoon salt
1/2 teaspoon pepper
1 egg white
2 tablespoons cornstarch

Sauce
1 teaspoon diced garlic
1 teaspoon diced ginger root
2 tablespoons sliced scallions
2 cups chicken stock or broth
1 tablespoon white wine
1/2 cup oyster sauce

Begin by cleaning seafood (shrimp and scallops), peel, devein, and
butterfly shrimp. Prepare seafood marinade by combining ingredients in a
bowl. Add the seafood and refrigerate for 5 minutes. Cook the seafood in a
hot wok until the shrimp turns pink. Remove items from wok and set aside.
Slice the carrot and water chestnuts. Separate broccoli into small
florets. Trim edges off the snow peas. Add 3 cups of water and a pinch of
salt to a heated wok, then blanch all the above vegetables. Strain the
vegetables. Run under cold water to stop the cooking process, and set
aside. Cook 4 Chinese noodle bunches in boiling salted water for 5
minutes. Strain and run under cold water. In a wok, fry noodles in hot
vegetable oil until slightly crunchy (about 2 1/2 minutes each side over
high heat). Drain on paper towel and set aside while you prepare the
sauce. Sauce: Cover the bottom of a clean wok with vegetable oil. Combine
garlic, ginger root, scallions, chicken stock, and white wine in a heated
wok. Simmer until sauce is reduced by one-third. Add the oyster sauce.
Allow to boil, then add vegetables and seafood. Mix in two parts water
with one part cornstarch as a thickening agent. Stir with chopsticks until
well heated. Place noodles on decorative plate, and top with vegetables
and seafood. Serve immediately.




--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/