| abstract | - Seafood Combination Makes 6 Servings Fried Noodles
* 8 Ounces Fresh or Thawed Frozen Shrimp
* 8 Ounces Fresh or Thawed Frozen Fish Fillets
* 2 Teaspoons cornstarch
* 1/2 Cup water
* 1 Tablespoon soy sauce
* 2 Teaspoons Dry sherry
* 1 Teaspoon Instant Chicken Bouillon Granules
* 8 green onions With Tops
* 4 Tablespoons vegetable oil, Divided
* 3 Stalks celery, Diagonally Cut Into Thin Slices
* 1 Can (8 Ounces) water chestnuts, Drained And Cut Into Halves
* 1 Can (8 Ounces) Sliced bamboo shoots, Drained
* 8 Ounces Fresh or Thawed Frozen Sea Scallops, Cut Into Quarters
* 1. Prepare Fried Noodles; Set Aside.
* 2. Peel Shells From Shrimp; Discard Shells. Remove Veins From Shrimp; Set Shrimp Aside.
* 3. Remove Skin From Fish Fillets; Discard Skin.
* 4. Cut Fillets Into1 1/2-Inch Pieces; Set Aside.
* 5. Combine cornstarch, water, soy sauce, sherry And Bouillon Granules in Small Bowl; Mix Well. Set Aside.
* 6. Diagonally Cut green onions Into Thin Slices.
* 7. Heat 2 Tablespoons oil in Wok or Large Skillet Over High Heat. Add green onions, celery, water chestnuts And bamboo shoots; Stir-Fry Until Crisp-Tender, About 2 Minutes. Remove From Wok; Set Aside.
* 8. Heat Remaining 2 Tablespoons oil in Wok Over High Heat. Add Shrimp, Fish Pieces And Scallops; Stir-Fry Until All Fish Turns Opaque And is Cooked Through, About
* 3 Minutes.
* 9. Stir cornstarch Mixture; Add to Wok. Cook And Stir Until Sauce Boils And Thickens. Return Vegetables to Wok; Cook And Stir 2 Minutes. Serve Over Fried Noodles.
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