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Braised Seafood with Noodles

Makes: 4 servings

Ingredients:

1 Tbsp. Chinese rice wine, or dry sherry
2 tsps. cornstarch
1/4 tsp. ground white pepper
1/4 lb. sea scallops, butterflied
1/4 lb. shrimp, shelled and deveined
1/4 lb. firm white fishsuch as halibut or cod, cut into 4 equal pieces
1/4 cup chicken broth
1/2 tsp. salt
4 baby bok choy, halved lengthwise through the core
1 lb. fresh Chinese egg noodles
2 Tbsps. vegetable oil
1/4 cup thinly sliced carrots
1/4 cup canned straw mushrooms, drained and halved lengthwise
1 bunch cilantro, for garnish as needed

Cooking:

1. Marinate the seafood: Stir the rice wine, cornstarch and pepper together in a medium bowl until the cornstarch is dissolved. Add the scallops, shrimp and fish and stir gently to coat. Let stand 10 minutes.

2. Prepare the sauce: Stir the chicken stock, rice wine, sesame oil, salt and pepper together in a separate bowl until the salt is dissolved. Set aside.

3. 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.

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

5. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the carrots and stir-fry tender-crisp, about 1 minute. Add the seafood and cook until shrimp turn pink, about 2 1/2 to 3 minutes. Add the mushrooms and sauce; mix well. Bring to a boil. Pour the braised seafood over the noodles and garnish with cilantro.

Adapted from Martin Yan’s Chinatown Cooking (William Morrow-Harper Collins)
Copyright Yan Can Cook Group 2005