Braised Seafood Mein

Recipe Ingredients

2 teaspoons	10ml	Cornstarch
2 teaspoons	10ml	Chinese rice wine
		= (or dry sherry)
1/4 lb	113g / 4oz	Sea scallops - butterflied
1/4 lb	113g / 4oz	Uncooked medium shrimp - shelled, deveined
1/4 lb	113g / 4oz	Firm white fish - cut into 4 pieces
		= (such as halibut or snapper)
		For The Sauce
1/3 cup	78ml	Chicken stock
		= (or canned chicken broth)
2 tablespoons	30ml	Chinese rice wine
		= (or dry sherry)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		For The Dish
1		Flat Chinese egg noodles - (16 oz)
3		Baby bok choy - halved lengthwise
		Through the core
2 teaspoons	10ml	Vegetable oil
1/4 cup	27g / 1oz	Thinly-sliced carrot
1/4 cup	59ml	Canned straw mushroom - drained

Recipe Instructions

Stir the cornstarch and rice wine together in a small bowl until the cornstarch is dissolved. Add the scallops, shrimp and fish and stir gently to coat. Let stand 10 minutes.

For the Sauce: Stir the chicken stock, rice wine, salt and pepper together in a separate bowl until the salt is dissolved. Set aside.

For the Dish: Heat a large pot of salted water to boiling. Cook the bok choy until tender-crisp, 2 1/2 to 3 minutes. Scoop them out with a large wire skimmer and set them aside.

Cook the noodles according to the package instructions in the same pot of water. Drain well, rinse them under warm water and drain again. Pile the noodles in the center of a large serving bowl. Arrange the bok choy around the noodles and cover the bowl with aluminum foil, shiny-side down, to keep warm.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the seafood and carrots, stir-fry until the shrimp turn pink, about 2 1/2 to 3 minutes. Add the mushrooms and sauce; mix well. Bring to a boil. Scoop the contents of the wok into the center of the noodles and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Banquets) - - from the TV FOOD NETWORK CANADA

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