Seafood Wok With Rice
By: Anonymous
Published: Wednesday, December 9, 2009 - 2:39am

Ingredients




1 ounce snow peas
1/2 ounce Chinese potato
1 ounce fresh carrots
1 ounce sliced bamboo
1 ounce celery
3 scallops
2 shrimp (21/25 size)
3 ounces fresh fish, cut in ⅓
8 ounces stock
2 tablespoons peanut oil
Pinch garlic
Pinch ginger
1 teaspoon shoyu
1/4 teaspoon sesame oil
1 teaspoon oyster sauce
1/2 teaspoon salt
Dash ajinomoto
1/2 teaspoon sugar
2 crab claws
3 ounces saimin noodles
5 ounces rice pilaf
Fresh parsley

Preparation

1 Deep fry raw noodles in round basket shape and set aside on platter. Heat wok and add ginger, garlic, scallops, shrimp, and fresh fish. Fry until the fish is almost cooked. 2 Add all the vegetables and stir-fry for 3 minutes. Add shoyu, sesame oil, oyster sauce, salt, ajinomoto, and sugar. 3 Put mixture on fried noodles, add crab claws on each side of mixture. Rice for starch and garnish with fresh parsley.